Pecorino Romano
Country/Region:
Italy-plains of Lazio and in Sardinia
Source of Milk:
Sheep
Texture:
Hard
Culinary Uses:
Table cheese, grating
Description:
Pecorino Romano is most often used on pasta dishes, like the better-known Parmigian Reggiano (parmesan). Its distinctive aromatic, pleasantly sharp, very salty flavour means that in Italian cuisine, it is preferred for some pasta dishes with highly-flavoured sauces especially those of Roman origin.