Ingredients

Pecorino-Romano

This is one of my favorite cheeses. It is an aged sheep's milk cheese that is made using lamb rennet. It is a hard cheese (not quite as hard as parmesan) and grates well. Manufactured mostly on the island of Sardinia, Pecorino-Romano has a fine aroma with a piquant flavor that is determined by the length of time aged (usually 8 to 12 months).

Most American Romano cheese is made with cow's milk and, as with many parmesans made in the U.S., is an inferior product. There are, however, now artisan cheese makers that use sheep's or goat's milk and make an excellent domestic product.