When does one use Grana Padano and Pecorino cheese?
Grated Grana Padano, made from cow’s milk, is milkier and milder and it goes well with milder sauces from the north of Italy. Grated pecorino Romano, a sheep’s milk cheese, is more intense in flavor and can sometimes be a bit salty. It is predominantly made and used in southern Italy, to accompany sauces with more pronounced flavor. And remember: when adding cheese, take the pan off the heat before you toss it in. Otherwise, the cheese can overheat and separate into oily and stringy components. It is always added when the pasta is ready to be plated and be sure to have an additional bowl of grated cheese at the table.