Pecorino is the name given to all Italian cheeses made from sheep’s milk. The rinds have a herringbone pattern which used to be caused by the cheese being moulded in presses made of strands of grass. Now, even though grass presses are no longer used, because the marks are expected, they are deliberately impressed by…
Pecorino Romano is a creamy-white cheese made from sheep’s milk. It’s often just called “Romano”. The aged version seems a bit like Parmesan, but grates more finely and has a sharper, saltier taste.
Pecorino Sardo is a sheep’s milk cheese from Sardinia, Italy. The taste is a balance of salt and sweet, and is more sheep’s-milk-tasting than other Pecorino cheeses.
Pecorino Siciliano cheese is made from sheep’s milk. The raw milk is curdled with lamb’s rennet, moulded and salted. The cheese may be sold fresh, or aged.
Pecorino Toscano cheese is a mild-tasting sheep’s milk cheese Italy. Young cheeses can be used as a table cheese; old ones can be used for grating.