Great cooking starts with great ingredients—and few are as bold, flavorful, and inspiring as Pecorino Romano PDO. Made from 100% ewe’s milk, this centuries-old Italian cheese delivers a signature sharpness and depth that instantly elevates any dish.

With its rich, savory flavor and perfectly crumbly texture, Pecorino Romano PDO brings a creative spark to everyday cooking. It’s the ingredient that takes a simple recipe from ordinary to unforgettable—whether melted into a buttery sauce, folded into a flaky pastry, or whipped into something light and unexpected. Each bite offers a balance of heritage and innovation that invites experimentation in the kitchen.

This collection of recipes showcases the many ways Pecorino Romano PDO can shine, adding richness, depth, and an unmistakable Italian flair to every bite. Because when you start with authentic Pecorino Romano PDO, every dish becomes a canvas for creativity, and flavor always takes the lead.

Croque Madame with Pecorino Romano PDO Butter

Difficulty: Easy • 4 servings • Total Time: 30 minutes

Ingredients:

For the Pecorino Romano PDO butter:

• ½ lb unsalted butter, room temperature
• 1 cup Pecorino Romano PDO, grated
• 2 Tbsp black pepper

For the Croque Madame:

• 2 Tbsp unsalted butter
• 2 Tbsp all-purpose flour
• 1 cup whole milk
• ½ tsp nutmeg
• 1.5 oz gruyere cheese, grated
• 1 oz + 4 oz Pecorino Romano PDO, grated, divided
• 8 slices sourdough bread
• 2 Tbsp Dijon mustard
• ½ lb Black Forest ham, sliced
• 4 large eggs

Directions:

1. To make the Pecorino Romano PDO butter: place all ingredients in a bowl and combine using a hand mixer. Whip until light and fluffy.
2. To make the Croque Madame: in a medium skillet over medium-high, melt 2 Tbsp of butter, then add the flour. Mix until a golden paste forms. Continue whisking and add ¼ of the milk. Repeat with remaining milk, still whisking to combine and prevent sticking. Bring to a boil, then reduce to a simmer for 2 minutes. Remove from heat and add the nutmeg, gruyere and 1 oz of Pecorino Romano PDO.
3. For each of the four sandwiches, spread the cheese sauce on one sourdough slice, and Dijon mustard on the other. Layer with ham and the remaining Pecorino Romano PDO, then place the halves together to make a sandwich. Spread Pecorino Romano PDO butter on the outer part of the sandwich bread.
4. In a non-stick frying pan over medium-high, cook sandwiches on both sides until golden brown.
5. In a separate pan, fry the eggs. Place on top of the sandwich, and enjoy!

Prosciutto e Pecorino Romano PDO Breakfast Hand Pies

Difficulty: Easy • 6 servings • Total Time: 1 hour

Ingredients:

• 2 sheets puff pastry
• ¾ cup Pecorino Romano PDO
• ½ cup shredded mozzarella
• 1 tsp cornstarch
• ⅔ cup evaporated milk
• 3 oz prosciutto, sliced
• 1 egg, for egg wash

Directions:

1. Roll out the puff pastry dough, and cut into 3 wide strips of equal size. Cut each strip in half across the middle to create 6 rectangles. Repeat with the second puff pastry sheet. Transfer half of the rectangles to a baking sheet lined with parchment paper. 
2. In a saucepan, combine the Pecorino Romano PDO, cornstarch and evaporated milk. Cook over low heat until combined. Set aside to let cool slightly and thicken. 
3. Add 2 spoonfuls of the cheese mix to the puff pastry rectangles, leaving ½ inch border around the edges. Place a slice of prosciutto on top. Brush the sides with egg, and stick another puff pastry rectangle on top of each. Use a fork to seal the sides, and coat the top of the hand pie with egg wash. 
4. Freeze for 20 minutes before baking. Preheat oven to 400°F.
5. Bake for 15 minutes. If the puff pastry starts to rise too much, place another baking sheet on top. 
6. Let cool and enjoy

Whipped Pecorino Romano PDO Dip & Crudité Board

Difficulty: Easy • 6 servings • Total Time: 15 minutes 

Ingredients:

• 1 cup + 2 Tbsp Pecorino Romano PDO cheese, grated, divided
• 1 cup Greek yogurt
• 3 Tbsp olive oil
• 1 baguette, sliced
• 1 cucumber, sliced
• 16 oz baby carrots
• 6 celery stalks
• 1 radicchio head
• 1 pint cherry tomatoes
• salt, to taste

Directions:

1. Preheat oven to 350°F.
2. In a food processor, combine 1 C Pecorino Romano PDO cheese and Greek yogurt. Pulse on high until combined, then add salt to taste and 2 Tbsp of olive oil. If the texture is too thick, add the rest of the oil. Transfer to a serving dish and top with fried shallots or breadcrumbs.
3. Spread out the baguette slices on a baking sheet and sprinkle with the remaining 2 Tbsp Pecorino Romano PDO. Bake for 10 minutes.
4. Arrange the dip and cheesy crostini on a charcuterie board, along with the cucumber, carrots, celery, radicchio and tomatoes. Serve, and enjoy!