Pecorino Romano

A hard sheep's milk cheese, Pecorino is noticeably saltier, sharper, and more animalic than Parmesan. Its specific lipid chemistry makes it the cornerstone of true Carbonara and Cacio e Pepe pasta. Its hot emulsification capacity (mantecatura) with starch-rich cooking water produces a cream of formidable density and silkiness, requiring strict temperature control to avoid curdling.