Pecorino is the name of a family of hard Italian cheeses made from ewe's milk. The word derives from pecora meaning ‘sheep’.

There are five main varieties of Pecorino, all of which have Protected Designation of Origin (PDO) status under European Union law: Pecorino Romano (from Rome), Pecorino Sardo (from Sardinia), Pecorino Toscano (from Tuscany), Pecorino Pugliese Canestrato (from Puglia) and Pecorino Siciliano (from Sicily).

All come in a variety of styles depending on how long they have been aged. The more matured cheeses, referred to as stagionato (“seasoned” or “aged” ), are harder but still crumbly in texture and have a decisive buttery and nutty flavours. The other two types “semi-stagionato” (semi-cured) and “fresco” (fresh) have softer texture and milder cream and milk tastes.

This Cured Pecorino Romano is preferred to Grated Parmesan Cheese to garnish certain pasta recipes: above all pasta all'amatriciana, pasta cacio e pepe and pasta alla gricia (see our recipe board).