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: “[cheese] pecorino romano” is simply “sheep’s of Rome”.
Even though this variety of cheese originated in Lazio, as the name also indicates, most of its actual production has moved to the island of Sardinia. Pecorino romano is an Italian product with name recognized and protected by the laws of the European Community.
Pecorino Romano was a staple in the diet for the legionaries of ancient Rome. Today, it is still made according to the original recipe and is one of Italy’s oldest cheeses. On the first of May, Roman families traditionally eat pecorino with fresh fava beans during a daily excursion in the Roman Campagna. It is mostly used in Central and Southern Italy.