Our Taste Test of Pecorino Romano

Byamazingfoodstv


Tasting expert Jack Bishop challenges Bridget to a tasting of Pecorino Romano.

Read the full taste test:

ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.

If you like us, follow us:

source

Similar Posts

49 Comments

  2. as much as i love ATK i really feel like this is a BIG miss. i spent probably $100 dollars and made like 30+ cacio e pepe's with their 'WINNING' boars head pecorino, trying to get the flavor right, and it just never got beyond either too salty or too bland. if i would reduce the amount of cheese it would be bland, and if i increased the cheese all i would taste is salt. i finally just tried Locatelli pecorino and its a WORLD of difference in flavor. Locatelli has an almost blue cheesy flavor and is just infinitely more complex than the one note SALTY boars head. i made a SINGLE cacio e pepe with the Locatelli and knew i would NEVER buy boars head ever again. i feel like boars head won simply cause it was mild and neutral. as soon as i got home i sliced off a chunk of both boars head and Locatelli to do a side by side taste test and IMMEDIATELY knew the locatelli was light years better than the boars head. do yourself a favor and seek out Locatelli over boars head, ESPECIALLY if cacio e pepe is what you are looking to make.

  3. I had never noticed sheep cheese had funk. I just noticed it was milder than goat's cheese. I also love the Spanish cheeses they mentioned. Perhaps this explains why I love Pecorino Romano – I agree that it doesn't get enough love.

  7. I'm guessing I got a bad container of this cheese because it tasted like feet to me and almost made me throw-up. I see this cheese used in a lot of recipes, So I guess I'll have to give it another try but I'll try the boars head but the locittelli was the brand i first tried.

  12. The pecorino is great, especially for carbonara. It can almost be used as substitute for salt in dishes that call for cheese, at least use less salt if using lot of pecorino. Its also cheaper than Parmigiano-Reggiano, probably because it's less well known.

  16. Locatelli is synonymous with pecorino romano. The fact that it gets second billing is probably because they had people on the board that still think the Olive Garden is Italian food.

    Me: I always have pecorino with my pasta. Locatelli is so good that I make lines with it.

  33. For me, the Locatelli Pecorino Romano is a true Pecorino cheese. It is to pecorino Romano what Heinz ketchup is to ketchup. It is the standard bearer. There are small producers who make better cheese, but Locatelli is always available and its taste is consistent time after time. I prefer it in many cases to Parmigiano, but many Italians would disagree.

Leave a Reply