Pecorino Romano
Already eaten by Roman legionaries, Pecorino Romano is now made mostly in Sardinia from sheep’s milk. Salty and sharp, it is grated over pasta, notably carbonara and cacio e pepe.
- Milk: Sheep
- Family: Pressed, cooked
- Origin: Lazio and Sardinia, Italy
- Best season: all year
Ripening
Ripened for at least 5 to 8 months with repeated dry salting.
What to serve it with
Cacio e pepe pasta and fresh peas