Romano Cheese

Pecorino Romano cheese is a hard, sharp, tangy cheese that is usually grated. It can be made with sheep's milk or goat's milk and is as commonly used on pasta dishes. It can be a substitute for Parmesan cheese.

Two other cheeses in Italy have similar names: Pecorino Sardo from Sardinia and Pecorino Toscano from Tuscany.

Fast Facts

1. Alternate name: Locatelli
2. Aging time: 5 to 8 months
3. True Romano cheese is made from sheep's milk
4. Named after Rome itself
5. One of the oldest Italian cheeses

The Story of Pecorino

Pecorino Romano is made from sheep's milk and was first created in the countryside around Rome around 2,000 years ago. It was made in Italy until 1884 when the salting of cheese inside the cheese shops themselves was prohibited by the government. Since then, Pecorino Romano is made exclusively on the island of Sardinia.

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