Pecorino is the name given to all Italian cheeses made from sheep's milk. Pecorino Romano is the name given to cheeses from Rome, Pecorino di Pienza from Tuscany, Pecorino Sardo is from Sardinia, Pecorino Siciliano from Sicily. Pecorinos come in many sizes and they can be fresh or aged. The cheese is made between November and late June. Pecorino Romano is larger than most cheeses of this type and must be pressed. It takes eight to 12 months to mature, during which time it develops its characteristic flavor - salty, with a fruity tang that becomes steadily more robust. The rind varies in color, depending on the age of the cheese, and may have a protecting coating of lard or oil. The compact interior is white to pale yellow, with irregular, small eyes. Pepato is a variety spiced with black peppercorns or red pepper flakes.
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