Pecorino romano is a hard cheese that is made from sheep's milk, but since sheep only produce milk for about seven months out of the year, their supply must fill the demand for an entire year. Pecorino romano is one of the oldest Italian cheeses as the ancient Romans were the first to make it. Today, pecorino romano is produced in the Tuscan region and most of it is made in Sardinia.

Not only is pecorino a delicious addition to those favorite dishes of pasta, but it makes a wonderful meal complete with fresh fruit, slices of crusty bread, and a glass of red wine. Pecorino romano is not only tasty, but it has some health benefits, too. It contains a good amount of calcium, potassium, and magnesium. This cheese is also a good source of protein. Although it has a significant amount of fat like most cheeses, many people like to use it because only small amounts are needed to provide a dynamic taste to their foods.

Pecorino romano is one of four cheeses that fall under the pecorino name: romano, sardo, toscano, and siciliano. Pecorino romano is the most popular of the four and offers a hard yellow rind with a white interior. It must be aged for at least eight months although some producers age it for much longer - sometimes two years. It is best enjoyed at room temperature, and pecorino romano should be eaten within a reasonable amount of time after purchase. Otherwise, the cheese becomes dry and strong-tasting.

To add a touch of Italy to a favorite salad, simply grate some pecorino romano over it. It also adds a nice taste to vegetables. Many people prefer this cheese to regular parmigiano on pasta because it is more flavorful. Pecorino romano is best served grated or sliced thin. To round out any meal, serve pecorino romano with a drizzle of honey on top as it is a terrific dessert cheese.