Pecorino — Italian sheep's-milk cheese, pale yellow with sharp salty bite. Romano (aged) for grating on pasta; Sardo for snacking; Toscano milder.
Where it comes from
Pecorino is Italy's family of hard sheep's-milk cheeses, made since Roman times when it fed legions on the march; Pecorino Romano remains the sharpest and most famous.
In the kitchen
Aged and salty, it is grated over pasta, especially the Roman classics cacio e pepe and carbonara.
Across cuisines
Pecorino is a family of hard Italian cheeses made from sheep's milk, known for its sharp, salty flavor. It is often grated over pasta dishes, soups, and salads. Varieties like Pecorino Romano and Pecorino Toscano differ in aging time and flavor intensity.
