If you’re anything like me, you always look for ways to get your cheese fix. Whether it’s a piping hot bowl of soup calling for a generous grating of sharp cheese, an open-faced sandwich perfected with a warm, gooey slice, or a simple salad transformed by crumbled cheese, cheese adds an irresistible touch of flavor and texture.

I never seem to eat enough tangy Italian hard cheeses. So, I was thrilled to attend a press dinner featuring Pecorino Romano PDO at De Gustibus Cooking School.

Located on the 8th floor of Macy's Herald Square, this 40+-year-old NYC culinary institution has come a long way since I first took classes there in the early 1990s. Back then, the school was a small, table-less space where students had to balance plates of food on their thighs. Today, the school is airy and modern, with long tables and walls covered in photos of famous chefs who have cooked there.

The event, hosted by De Gustibus’s warm and charismatic owner, Sal Rizzo, was filled with enthusiasm—and plenty of cheese! Sal, storyteller extraordinaire, guided us through a flavorful night of Pecorino Romano, engaging our group of food writers with his love for the culinary arts. No wonder the school’s tagline is “Not just a cooking school—a culinary theater!”

The evening featured a three-course hands-on tasting dinner masterfully curated by Chef Kishen Jagmohan of Manhattan’s Riverpark Restaurant. His well-thought-out dishes showed how versatile this bold and salty cheese can be.

Let’s dive into the world of Pecorino Romano PDO, its history, how it’s made, and why it deserves a permanent place in your kitchen.

A Storied History

Pecorino Romano is one of Italy’s oldest cheeses, with roots dating back to ancient Roman times. The name “Pecorino” comes from the Italian word "pecora," meaning sheep, reflecting its main ingredient: sheep’s milk.

The cheese is made from free-grazing animals in the countryside whose milk gives Pecorino Romano a natural earthiness, thanks to a diet of local herbs and wild grasses. The word "Romano" refers to its origins in the Lazio region near Rome, though most of its production has expanded to Sardinia. It can also be made in the Tuscan province of Grosseto.

Pecorino Romano cheese was a staple in the ancient Roman diet, especially for the nobility, but also for the Legionnaire soldiers who needed a durable, nutritious food source. Its long shelf life and robust flavor made it a favorite in ancient times.

What Makes Pecorino Romano PDO Unique?

One of the most striking characteristics of Pecorino Romano is its bold and complex flavor and sharp and tangy bite, which distinguish it from other hard cheeses, like Parmigiano Reggiano. This is largely due to the aging process, which typically lasts five to eight months. During this time, the Pecorino Romano cheese develops a hard, crumbly texture, making it perfect for grating over pasta, soups, and salads.

Another important aspect is its PDO status (Denominazione d'Origine Protetta). This certification ensures Pecorino Romano PDO is made using traditional methods passed down for generations in its designated regions. From the specific breed of sheep to the careful salting and aging process, every step is controlled to guarantee the authenticity and quality of the cheese.

**Chef Jagmohan's Pecorino Broth with crispy cheese crackers.**

Pecorino Romano in Modern Cuisine

Though Pecorino Romano has ancient roots, it remains a staple in today’s kitchens. Its bold, salty flavor means a little goes a long way. At the De Gustibus event, Chef Kishen Jagmohan guided us to create our own Pecorino Romano tartlets filled with silky Maitake mushrooms on the inside and crispy ones on top.

The tartlet shell was made from melted Pecorino, creating a crunchy cheese “bowl”—simple yet divine!

And who says cheese can’t be part of a fish dish? The second course featured Pecorino-crusted black cod served with a cheesy tomato and lemon risotto, and it was fabulous.

Even the dessert, Pecorino panna cotta, was made with this tasty cheese, which was combined with cream to create a custard paired with red plums. The cheese's savoriness was a perfect counterpoint to the dish’s sweetness, proving that Pecorino also shines in desserts.

A Few Ways to Add Pecorino Romano PDO in Your Kitchen

Whether you're a seasoned chef or an enthusiastic home cook, Pecorino Romano PDO offers endless possibilities.

Pasta: Grate Pecorino Romano over any pasta dish for an extra flavor. It's especially good in classic Roman dishes like Cacio e Pepe and Carbonara.
Soups: Sprinkle a little Pecorino over vegetable or minestrone soup to add a salty, savory depth.
Salads: Shave thin slices of Pecorino onto your favorite greens for a simple but sophisticated salad.
Grilled Vegetables: A grating of Pecorino Romano can take roasted or grilled vegetables to the next level.
Pizza and Flatbreads: Add a layer of Pecorino for a bold, cheesy finish.

Try Pecorino Romano in your next dish and experience flavors that have stood the test of time.

For more information on the cheese, visit PecorinoRomano.com. For upcoming cooking classes, visit degustibusnyc.com.