Pecorino Romano is a hard, sheep’s milk cheese produced in Lazio, like its name suggests, in the central Italian countryside around Rome. It carries the D.O.P. designation, thereby maintaining its excellence in quality. The texture of Pecorino Romano is crumbly, yet more grainy than crystalline. The flavour, sharp and salty, packs a pleasant punch. This cheese is complex, and it shines in the simplest recipes, like the iconic spaghetti cacio e pepe, using only spaghetti pasta, freshly cracked black pepper, and a generous handful of the grated cheese.
