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.
