Know what’s on your plate
Pecorino cheese
Calories & nutrition facts
from ewe's milk
Nutrition facts
Per 100 g% DV- Calories 383 kcal —
- Protein 26 g 51%
- Carbohydrate 1 g 0%
- Fat 31 g 40%
- Saturated fat 22 g 110%
- Fibre 0 g 0%
- Sodium 1890 mg 82%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 139 µg 15%
- Vitamin C 0 mg 0%
- Vitamin D 0.5 µg 3%
- Vitamin E 0.73 mg 5%
- Thiamin (B1) 0.03 mg 3%
- Riboflavin (B2) 0.47 mg 36%
- Niacin (B3) 0.2 mg 1%
- Vitamin B6 0.09 mg 5%
- Folate (B9) 7 µg 2%
Minerals
- Calcium 1160 mg 89%
- Iron 1.4 mg 8%
- Phosphorus 675 mg 54%
- Potassium 94 mg 2%
- Zinc 3.5 mg 32%
Similar foods
- Roman pecorino sheep milk hard cheese409 kcal / 100 g
- Sicilian pecorino sheep milk hard cheese427 kcal / 100 g
- Pecorino sheep milk hard cheese404 kcal / 100 g
- Cheese from ewe's wheyfrom ewe's whey190 kcal / 100 g
- Roquefort cheesefrom ewe's milk384 kcal / 100 g
- Brocciu cheesefrom goat or ewe's whey
- Picodon cheesefrom goat's milk313 kcal / 100 g
Questions about Pecorino cheese
How do you stop pecorino clumping when you add it to pasta?
Finely grate it and take the pan off the heat before stirring it in. Loosen the cheese with a splash of hot pasta water, added gradually, to make a smooth sauce rather than strings or clumps.
Which pecorino is best for grating over pasta?
Choose a firm, well-aged pecorino: it grates finely and brings a sharper, saltier flavour. Pecorino Romano is a classic for dishes such as cacio e pepe and pasta alla gricia.
How should you store pecorino after cutting it?
Wrap the cut face in baking paper or cheese paper, then keep it in a sealed container in the fridge. Rewrap it after each use; bring it towards room temperature before serving for a fuller flavour.
What goes well with pecorino?
Its salty, savoury taste works especially well with pasta, broad beans, pears, honey and walnuts. Serve thin slices with fruit, or grate it over tomato-based sauces and roasted vegetables.
Can you use Parmesan instead of pecorino?
Yes, particularly in pasta sauces, but Parmesan is usually milder and less salty. If replacing pecorino in cacio e pepe or carbonara, use a little less salt in the dish and taste before adding more.
Is pecorino made from sheep’s milk?
Yes. Pecorino takes its name from pecora, the Italian word for sheep; it is a family of sheep’s-milk cheeses, with different styles made across Italy.
Can you eat the rind of pecorino?
A natural cheese rind is generally edible, though it can be tough and strongly flavoured. Trim away any wax or other covering, and remove the rind if its texture or taste is not to your liking.
Source: ANSES–Ciqual (France) 12122 · per 100 g · carbohydrate per EU label, fibre excluded
