The word pecorino comes from the word pecora, or sheep. Pecorino is a sheep’s milk cheese and is typically the cheese of choice in the southern part of Italy. Pecorino has a soft and yellow interior that gets firm and crumbly as it ages. The cheese also can become quite aromatic and salty as it ages.
Pecorino produced in the regions of Sardegna, Sicily, Lazio and Tuscany all have varying characteristics. Here in America, Pecorino Romano is the most easily found and is often used on southern inspired pasta dishes.