PECORINO ROMANO

This firm, Italian, salty, sheep’s-milk cheese has been a pantry staple in the best kitchens for years. It’s actually one of a family of “pecorino” cheeses, including the less sharp Pecorino Toscano and the milder Pecorino Sardo. Aged Pecorino Romano offers a creamy, bright but pleasantly pungent flavor — a dairy accent fit for so many savory dishes. As a bonus, it melts perfectly, browning without bitter notes or stringiness.
What’s available... Blocks of Pecorino Romano — which should not look dry and certainly be without a trace of green or black mold, taken preferably from the middle of the larger wheel for the richest taste Pregrated Pecorino Romano — which should appear moist but flaky (shake the container to be sure) and include no spices, preservatives or salt.
How to use it... Melt grated Pecorino Romano into scrambled eggs — or sprinkle it on top of fried eggs for a salty, sophisticated flavor. Sprinkle grated Pecorino Romano with ground black pepper over popcorn. Put a tablespoon or two into mashed potatoes to boost their flavor. Add a tablespoon or two to a creamy bean dip or hummus for a slightly dairy finish on the classic dips. Stir a little grated Pecorino Romano into bean, lentil or vegetable soups at the end of cooking to add a richness without cream. Grate it onto any steamed vegetable — carrots, broccoli, cauliflower or zucchini, for example — instead of using butter or olive oil. (Skip the salt, too, since the cheese has so much sodium.) Sprinkle onto any pasta with tomato sauce for a saltier, richer flavor than Parmigiano-Reggiano. Slice it with berries or grapes for a quick breakfast. Stuff thin slices of it into fresh figs for a quick dessert. Stir a little grated Pecorino Romano into a bread dough or whole-wheat muffin batter for an earthy, complex taste. Mix a little into ground beef to make a cheeseburger without any cheese on top! Stir it into cooked grits for a savory, dairy-laced breakfast.