Pecorino romano

Pecorino romano (Italian: [pekoˈriːno roˈmaːno]) is a hard, salty Italian cheese made from sheep milk, often used for grating over pasta or other dishes. The name pecorino means 'ovine' or 'of sheep' in Italian; the name of the cheese, although protected, is a description rather than a brand: [formaggio] pecorino romano means 'sheep's [cheese] of Rome'.

Although this variety of cheese originated in Lazio, nearly all of its actual production has moved to the island of Sardinia. The name pecorino romano has a protected designation of origin (PDO) by European Union law, meaning all manufacturing processes must take place within either Sardinia, Lazio or the province of Grosseto.

Pecorino romano was a staple in the diet of the legionaries of ancient Rome. Today, it is still made according to the original recipe and is one of Italy's oldest cheeses. On the first of May (May Day), Roman families traditionally eat pecorino with fresh fava beans during an excursion in the Roman Campagna. It is mostly used in central and southern Italy.

As of 2024, it is the fourth most exported Italian cheese, with 22,000 tons exported overseas annually.