Pecorino Romano is a historic, hard Italian cheese crafted exclusively from 100% sheep's milk (indicated by the word pecora, meaning sheep). It features a pale, straw-colored interior with a dense, crumbly texture, and is often protected by a dark or natural rind stamped with its name.
Aged for a minimum of eight months, it delivers an intensely bold, sharp, and deeply salty flavor profile with a distinct, smoky tang from the sheep's milk. Because of its hard texture and assertive punch, it is predominantly used as a grating cheese, serving as the essential, savory backbone for classic Roman pasta dishes like Carbonara, Cacio e Pepe, and Amatriciana.