PecorinoRomano is a hard, salty Italian cheese, suitable primarily for grating, made out of sheep's milk (the word pecora, from which the name derives, means in fact sheep).
PecorinoRomano is most often used on pasta dishes, like the better-known Parmigiano Reggiano (parmesan).
PecorinoRomano should not be confused with Pecorino Toscano (from Tuscany) and Pecorino Sardo (from Sardinia).
Pecorino is ideal for grating, and, for those who like a full-flavored cheese, it is also a fine table cheese.
Romano is also produced in the United States, Canada, and other countries, to be used as a grating cheese, and is made from the milk of cows, sheep, or goats.
As a grating cheese, Pecorino can be served simply, perhaps dressed with a fine olive oil, and with the possible addition of a few drops of lemon juice or aged balsamic vinegar, which tends to have a sweet flavor that harmonizes well with the cheese.
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