If you’re ever invited to a seven-course Pecorino Romano-themed dinner party — especially at San Francisco’s Cookhouse, a glamorous culinary event venue located upstairs from Vesuvio bar with a stunning view of the heart of North Beach — say YES! Robin and I were in this very situation a few months back, so my advice can be trusted.
First off, we learned a ton about Pecorino Romano. For example: this hard, salty sheep’s milk cheese was born over 2,000 years ago in the Roman region of Lazio. Today, 90% of all Pecorino Romano is produced in Sardinia, with indispensable assistance from an ancient (and fluffy!) creature called the Sardinian sheep. Since salt is a natural preservative, Pecorino was a perfect traveling food for Roman soldiers — and, many years later, for Italian immigrants sailing to the United States. Also a plus for warriors and travelers: sheep’s milk contains twice the amount of protein as cow’s milk, calcium in an easily digestible form, and vitamins B1, B2, PP, A and E. All good stuff to know, right?