Throughout Italy there are a variety of “Pecorino” cheeses, referring to sheep’s milk cheese, the first of this type of cheese and the most well known, is the celebrated Pecorino Romano DOP.
Pecorino Romano’s production area is within the entire territory of the region of Lazio, Sardinia, and the Province of Grosseto, in the Tuscany region. The cheese has a cylindrical shape with a smooth and very thin rind, with a distinct crumbly interior texture. It’s most well known attribute is its aromatic, salty and pungent taste.
The cheese is typically enjoyed grated atop a variety of pastas, specifically Pasta alla Carbonara and Pasta all’Amatriciana, along with a glass of Brunello di Montalcino DOCG.