Pecorino Romano is a hard, salty cheese made from sheep's milk, primarily produced in Italy. It has a distinct flavor that is sharp and tangy, making it a popular choice for grating over pasta dishes. The cheese is aged for a minimum of five months, which contributes to its firm texture and robust taste. Traditionally, Pecorino Romano is used in classic Italian recipes, such as Cacio e Pepe and Carbonara. It is one of the oldest cheeses in Italy, with origins dating back to ancient Roman times. Its unique characteristics and versatility have made it a staple in Italian cuisine.