Pecorino Cheese

Wrap tightly in cheese paper or plastic wrap. For longer storage, grate the cheese and freeze in an airtight container.

Pecorino Romano's intense saltiness means you should taste your dish before adding additional salt when using it.

It's best used as a finishing cheese for grating rather than for melting, as its high salt content can make melted dishes overly salty.

Use a microplane or fine grater for the best texture when grating.

Pasta dishes (especially Cacio e Pepe, Carbonara, Amatriciana)

Soups and stews

Salads

Risotto

Artichokes

Over-salting a dish because you forgot you used Pecorino Romano.

Trying to melt large quantities, which can lead to a greasy or overly sharp result.