Pecorino is the Italian name for ewes’ milk cheese, so in theory the term covers a wide range of varieties from around the country. In practice, however, it is generally used more specifically to refer to hard ewes’ milk cheeses from central Italy and the island of Sardinia. Although young, fresh pecorinos can be found, you are more likely come across aged examples, which are used as much as parmesan further north. Most pecorinos are heavily salted.

Credits: BBC Food