Pecorino Romano is a hard, distinctively aromatic, sharp, and very salty Italian cheese, made out of sheep milk (the Italian word pecora, from which the name derives, means sheep). It is produced exclusively from the milk of sheep raised on the plains of Lazio and in Sardinia.
Pecorino Romano was a staple in the diet for the legionaries of ancient Rome. Today, it is still made according to the original recipe and is one of Italy’s oldest cheeses. It is preferred for some pasta dishes with highly-flavoured sauces, especially those of Roman origin, such as bucatini all’amatriciana or spaghetti alla carbonara. The sharpness depends on the period of maturation, which varies from five months for a table cheese to at least eight months for a grating cheese.
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