Hard sheep's milk cheeses produced most famously in areas of Lazio, Sardinia and Sicily where there is not much grazing land for cattle. The Sicilian pecorinos come in drums of about 20 cm (8") in height by 25 cm (10") in diameter. For however long the cheese is aged, the paste is ivory, elastic and oily with good melting qualities for cooking, but never crumbles. The rind is yellow and bears the patterns of the rush baskets in they are moulded. They may be eaten 'young', after an affinage of a week or so, salted as primo sale, at a 'medium' age, around 3 months, or hard and sharp and 'aged' at 9 months or more. If it is heavily salted and aged it becomes ideal for grating. Whey which is left over from the first round of cheesemaking has more milk added and is boiled to make ricotta.