What do cacio e pepe, carbonara, gricia and amatriciana all have in common? Pecorino romano cheese! With its presence in four of Rome’s most symbolic dishes, it’s clear just how influential this unique sheep’s milk cheese has been over time as the Roman culinary tradition developed.

Pecorino is a hard cheese, ranging in color from white to straw yellow. The flavor is aromatic and slightly spicy (depending on the seasoning). Specifically, the table cheese is aged 5 months while the cheese for grating is aged at least 8 months.