Pecorino Romano is a hard, salty
Italian cheese, suitable primarily for
grating, made out of
sheep's
milk (the word pecora, from which the name derives, means in fact sheep). Pecorino Romano was produced in
Latium up to 1884 when, due to the prohibition issued by the city council of salting the cheese inside their shops in Rome, many producers moved to
Sardinia . It is produced exclusively from the milk of sheep raised on the plains of Lazio and in Sardinia.Most of the Cheese is now produced on the island, especially in
Gavoi.
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The Pecorino cheeses are made from sheep's milk in Italy. Romano is the best known. Parmesan is a good Romano substitute.
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