Roman pecorino sheep milk hard cheese

Grate it very finely and mix it with a little warm, starchy pasta water to make a smooth paste. Take the pan off the heat before tossing in the cheese paste; boiling-hot pasta can make the cheese seize into strings or lumps.

Yes. Serve it in thin shards with pears, figs or olives, or grate it over pasta just before serving; cooking is not needed to make it edible.

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, and cut away any dried surface before serving if needed.

Parmigiano Reggiano is a useful substitute in pasta sauces, though it tastes less sharp and salty. Grate it finely and taste the dish before adding extra salt.

Roman pecorino is made from sheep’s milk and has a pronounced, salty tang; Parmigiano Reggiano is made from cow’s milk and is typically nuttier and more savoury. Both grate well over pasta, but Roman pecorino gives sauces a sharper edge.

The name refers to its long association with Rome, not just to where it is made today. Pecorino Romano is produced in Sardinia as well as in parts of Lazio and Tuscany.