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.
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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