Ingredient
Pecorino
pecorino romanoSharper and saltier than Parmesan — a sheep’s-milk finishing cheese with real bite.
By FocacciaRecipe editorial · Updated 2026-07-08
Quick answer
Pecorino is a hard sheep’s-milk cheese — sharper, saltier, and tangier than Parmesan. Use it as a finishing cheese, grated late or over the hot focaccia, and account for its extra saltiness by easing off other salt. It shines with pepper, greens, and robust toppings.
What it contributes
Made from sheep’s milk, pecorino (Pecorino Romano is the best-known) is bolder than Parmesan: sharper, saltier, tangier, with a pleasant piquancy. That assertiveness makes it excellent where you want the cheese to cut through richness — with black pepper (think cacio e pepe flavors), peppery arugula, zucchini, or bold vegetables.
Like Parmesan it is a hard grating cheese used for seasoning and finishing, not for melt.
How to use it
Treat pecorino like Parmesan on focaccia: add it late or grate it over the hot bread, since its low moisture makes it scorch under a full bake. Because it is markedly saltier, taste and reduce the flaky salt you would otherwise add — an over-salted pecorino focaccia is easy to make by accident.
It pairs naturally with cracked black pepper, and a little goes a long way. Younger pecorino is milder and can even be shaved fresh over a finished focaccia.
Buying and storing
Buy a wedge and grate fresh; look for Pecorino Romano or a good regional pecorino at the cheese counter. Note that pecorino styles vary a lot by age — aged Romano is hard and sharp, while younger pecorini are softer and milder. Store wrapped in parchment and foil in the fridge, where a hard wedge keeps for weeks; trim any dried surface.
Where to buy it
Cheese counters and supermarkets carry Pecorino Romano and regional pecorini. Buy a wedge and grate it fresh. Its saltiness means a little lasts, so a small piece goes far.
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Frequently asked
- What is the difference between pecorino and Parmesan?
- Pecorino is sheep’s-milk, sharper, saltier, and tangier; Parmesan is cow’s-milk, nuttier, and milder. Both are hard finishing cheeses, but pecorino’s extra salt means you should ease off other salt.
- When do I add pecorino to focaccia?
- Late in the bake or grated over the hot focaccia. Like other hard cheeses it scorches if blanketed on for a full bake.
- Can I substitute pecorino for Parmesan?
- Yes, but it is saltier and sharper, so use a little less and reduce added salt. It suits bolder, peppery focaccia especially well.
Sources & notes: General cheese guidance; pecorino styles vary by region and age.