Pecorino Romano is a hard, salty Italian cheese, often used for grating, made with sheep’s milk. The name “pecorino” simply means “ovine” or “of sheep” in Italian; the name of the cheese, although protected, is a simple description rather than a brand: pecorino romano is simply “sheep’s of Rome”.

Pecorino Romano is aged a minimum of 9 months for a rich, nutty flavor and sharp bold taste. It is most often used on pasta dishes, like the better-known Parmigiano Reggiano, but is also great in soups and salads. Its distinctive aromatic and pleasantly sharp, very salty flavor led to it being preferred for some Italian pasta dishes with highly flavored sauces, especially those of Roman origin, such as bucatini all’amatriciana, spaghetti alla carbonara, and spaghetti cacio e pepe. As a dessert, serve it chunked, drizzled with honey, and paired with ripe pears.