Pecorino Romano

A hard, salty Italian cheese made from sheep’s milk, famous for its sharp flavor and crumbly texture, and often used for grating over pasta dishes like cacio e pepe or carbonara. It is one of Italy’s oldest cheeses, dating back to Roman times, and remains a staple in both traditional and modern cooking. Salty and sharp, with a tangy bite. Earthy and robust compared to cow’s milk cheeses. Intensifies with age, making it ideal for grating.