Pecorino Romano

Pecorino Romano is a hard, salty Italian cheese made from sheep's milk, produced primarily in Lazio, Sardinia and Tuscany under a protected designation of origin, with a history tracing back to ancient Rome, where it was a staple ration for Roman legions. It is aged for a minimum of several months for table use or longer for grating, developing a sharp, tangy and notably salty flavor with a hard, granular texture. Pecorino Romano is most often grated over pasta dishes such as cacio e pepe and amatriciana, where its intense saltiness distinguishes it from the milder cow's milk Parmesan it is sometimes substituted for or blended with.