From house-made mozzarella and cheese spreads to French triple-crème and Italian Pecorino, we have everything you need for a special meal or snack. We’re happy to help match cheeses and accompaniments, create a special cheese board, or find a star ingredient for your next recipe.
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A hard, salty Italian cheese made of sheep’s milk, Pecorino Romano is frequently found grated over pastas and salads, used to finish off the dish.
Go beyond grating with these new ways use it in your recipes:
Pecorino Romano Encrusted Chicken: Cover simple chicken breasts in a rich coating with a combination of grated Pecorino Romano and Italian breadcrumbs. Add dried basil and oregano to taste. Dip chicken breasts in egg wash, coat with the cheese mixture and bake in the oven. Serve with steamed broccoli and roasted potatoes.
Cacio e Pepe Spaghetti: In Italian, it’s “Cheese and Pepper,” they are the essential ingredients in this spaghetti dish. Heat 6 tablespoons of olive oil and add 2 tablespoons of cracked black pepper. Minced garlic is optional. Add 1 ¾ cups of grated Pecorino Romano and cooked spaghetti, plus a half cup of the cooking water from the pasta, and stir to combine until the cheese melts. Add more pasta water if needed to coat the pasta and serve.
Asparagus with Pecorino Romano: This cheese boosts the flavor of grilled or roasted asparagus. Toss the asparagus with olive oil, salt and pepper before cooking. While it’s cooking, pulse Pecorino Romano, lemon zest and walnuts in a food processor. Sprinkle the mixture on top and serve alongside fish or steak.
Stuffed Mushrooms with Cheese and Herbs: For a standout appetizer, serve up mushrooms stuffed with a blend of herbs, breadcrumbs and Pecorino Romano. Add Italian parsley and fresh mint. Or consider a combination of fresh sage and rosemary. Bake until the mushrooms are tender and the filling is golden on top.
Frittata with Spinach, Mint and Cheese: Make brunch for friends or be ready for an easy-to-heat breakfast during the week with a frittata. Wilt spinach with fresh mint leaves in a pan with olive oil. Prepare eggs in a bowl, whisked with salt and pepper, and pour into the pan. When the eggs are set, top with Pecorino Romano and finish in the oven until the frittata is cooked through and the cheese is melted. Customize your frittata with your favorite combination of vegetables. Swap in kale for the spinach or add mushrooms and cauliflower.