A family of hard Italian cheeses made from sheep's milk. Of the 6 main varieties of Pecorino, all of which have PDO status, Pecorino Romano is probably the best known outside Italy. Tthe history of Pecorino Romano dates back to Roman times when it was a part of the staple diet of soldiers at war.

Even today, the cheese is made using only traditional methods in the unique areas of origin. Dry-salted by hand, the wheels get a salting numerous times, to deliver a fabulous taste. Its lengthy aging time from 8 to 12 months results in a dry and granular texture and a strong taste. When young, the cheese has a soft and rubbery texture with sweet and aromatic flavour. The flavour becomes more intense when aged for 8 months or longer.

The texture is hard but also crumbly, firm and open with a strong nutty aroma. The flavour is salty, sharp, smoky and spicy.