Young, fresh sheep's milk cheeses and frequently served with young, raw broad beans (US: fava beans).

A sheep's milk cheese from the Marches.

A sheep's milk cheese from Tuscany.

A sheep's milk cheese from Calabria.

A hard sheep's milk cheese from the Marche.

A sheep's milk cheese from Sardinia.

A type of pecorino cheese from Sicily into which black peppercorns are pressed.

Sheep's milk cheese from Ragusa in Sicily contained shreds of red chillis.

A hard, sharp sheep's milk cheese from Romagna.

A piquant, hard sheep’s milk cheese made all over Lazio. (PDO) and invariably aged for at least 8 months in limestone caves which impart a slight greenish tinge to the cheeses. One of the sharpest of any of the grating cheeses. I have read somewhere that most pecorino romano is made, believe it or not, in Sardinia and exported to the US. I am not certain about this.