Pecorino Romano is a hard, salty Italian cheese, suitable primarily for grating, made out of sheep milk (the Italian word pecora, from which the name derives, means 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 the island of Sardinia (like Auricchio). It is produced exclusively from the milk of sheep raised on the plains of Lazio and in Sardinia. Pecorino Romano, the world’s most popular grated cheese that is exported around the globe, is a fragrant, aged cheese that comes in a natural version or with a black coating. Produced in Sardinia, this cheese has existed for centuries. It has received the D.O.P.seal and is rightfully one ofItaly’s most prestigious traditional cheeses.