Pecorino Romano is a hard, salty Italian cheese, often used for grating. It is produced exclusively from the milk of sheep raised on the plains of Lazio and in Sardinia. Pecorino Romano must be made with lamb rennet paste derived exclusively from animals raised in the same production area, and is therefore not compatible with vegetarianism. With a distinctive aromatic, pleasantly sharp, very salty flavor it is preferred for pasta dishes with highly flavored sauces. The sharpness depends on the period of maturation, which varies from five months for a table cheese to at least eight months for a grating cheese.
