Pecorino

Pecorino is a hard, salty Italian cheese made from sheep's milk. It is produced in various regions of Italy, with Pecorino Romano being the most well-known variety, originating from the Roman countryside. The cheese is typically aged for several months, developing a sharp, tangy flavour and a crumbly texture.

Pecorino is primarily used as a flavouring ingredient in savoury dishes, adding a distinctive salty and sharp taste. It is commonly grated over pasta dishes, risottos, and soups, and is a key component in classic Italian recipes like Cacio e Pepe. Its strong flavour also makes it suitable for use in pestos and as a topping for baked goods.

Pecorino is a dairy product and not a food additive, so it does not have an E-number or require authorisation on the Register of Food Additive Authorisations. As a cheese, it is a source of protein, calcium, and other nutrients. However, it is also high in sodium (salt) and saturated fat. The UK's Eatwell Guide advises that individuals should consume saturated fat and salt in moderation as part of a balanced diet.