Of the four varieties of Pecorino, Pecorino Romano is the best know outside of Italy. It is usually used as a grating cheese, similar to Parmigiano Reggiano, but it is saltier and has much stronger flavor. Due to its strong flavor, it is often preferred over other grating cheeses for pasta dishes with very flavorful sauces.
Like all Pecorino cheeses, Pecorino Romano is made from sheep's milk. It is a hard cheese. In color it is usually white to straw-colored. The surface of the rind is stamped with the Pecorino symbol.
Pecorino Romano is an ancient cheese that has been around for at least 2000 years. Its name would suggest that it comes from Rome, however most of it is made on the island of Sardinia. It is also made in Lazio, and the province of Grosseto in Tuscany. In 1884 the City Counsel of Rome outlawed salting of cheese inside the shops in Rome. This lead to many of the cheese producers moving to Sardinia.
Where to buy
Since this is a heavily exported cheese (especially to North America), you can find Pecorino Romano in many quality grocery stores.