Pecorino Romano is a hard sheep's milk cheese known even to the ancient Romans. The rind is dark brown and the cheese is white to straw-yellow. With at least eight months aging, Pecorino Romano has a characteristic piquant flavor. Often Romano is less expensive than Parmesan, but remember it has much more of a bite. Use it as a grating cheese on pasta or it may also be enjoyed at the end of a meal. It is excellent with full-bodied wines from the south of Italy and Sicily.

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