Pecorino is a variety of hard cheeses made from sheep's milk and coming from central and southern Italy. Pecorino Romano is made by heating the milk, curdling with rennet, finely cutting the curd and pressing. Pecorino cheese then is left to mature for 8 months. Pecorino Sardo is made on the island of Sardinai, while Pecorino Pepato is made in Sicily and has peppercorns added to it. Pecorino is used both as a table cheese and for grating.
Dowell, P., Bailey, A. (1980) The Book of Ingredients, Dorling Kindersley. ISBN 0718119150.