Pecorino Romano is a cheese of sheep's milk (the word pecora, from which it derives, means sheep in Italian) of hard aspect and salty taste ,often used in Italian cuisine, in sauces or to gratin.
It is a compact paste cheese traditionally produced with milk from sheep raised on pasture.
It is a cheese obtained from milk exclusively from sheep with Soft or semi-hard paste.
This cheese is made on the island of Sardinia handcrafted with raw milk from a native sheep called mouflon, grazing on the rocky slopes of the island. It is traditional the smoked taste for cheeses whose maturation takes almost 1 year.