Pecorino romano

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Pecorino romano
Country of origin	Italy
Region	Lazio Sardinia Tuscany (province of Grosseto)
Source of milk	Sheep
Pasteurised	Yes
Texture	Hard and very crumbly
Aging time	5 months or more
Certification	PDO: 1996
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Pecorino romano (Italian: [pekoˈriːno roˈmaːno]; lit. 'Roman pecorino') is a hard, salty Italian cheese made from sheep's milk, often used for grating over pasta or other dishes. The name pecorino means 'ovine' or 'of sheep' in Italian; the name of the cheese, although protected, is a description rather than a brand: [formaggio] pecorino romano means 'sheep's [cheese] of Rome'.

Although this variety of cheese originated in Lazio, most of its actual production has moved to the island of Sardinia.^[1] Pecorino romano is an Italian product with name recognised and protected by the laws of the European Union.

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. On the first of May (May Day), Roman families traditionally eat pecorino with fresh fava beans during an excursion in the Roman Campagna. It is mostly used in central and southern Italy.