'Roman pecorino') is a hard, salty Italian cheese made from sheep's milk, often used for grating over pasta or other dishes.

A cheese variety of what might be considered the earliest form of today's pecorino romano was first created in the countryside around Rome, whose production methods are described by Latin authors such as Marcus Terentius Varro and Pliny the Elder about 2,000 years ago.

A daily ration of about 27 grams (1 Roman ounce) was allotted to the legionaries in addition to bread and farro soup.

[3][4] Sardinia, which had been experiencing a severe reduction of its forest cover as a direct result of human activity, provided the Roman entrepreneurs with a type of soil that was ideal for the promotion of monoculture farming.

Pecorino romano must be made with lamb rennet from animals raised in the same production area,[7] and is consequently not suitable for vegetarians.