Pecorino Romano Cheese

Wrap tightly in plastic wrap or cheese paper. If it develops mold, you can often cut it off and eat the rest.

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

Its high salt content means you may need to adjust the salt in your recipe.

Great for Cacio e Pepe, Carbonara, and other traditional Roman pasta dishes.

Pasta dishes (especially with tomato or meat sauces)

Soups and stews

Salads

Risotto

Focaccia and crusty bread

Using it in recipes that call for a milder cheese, as its flavor can be overpowering.

Not realizing its high salt content, leading to an overly seasoned dish.