Sardinia. Nowadays, most of the cheese is produced on the island, especially in Macomer. Pecorino Romano must be made with lamb rennet from animals raised in the same production area, and is consequently not suitable for vegetarians. Pecorino Romano is often used on pasta dishes, like the better-known Parmigiano Reggiano. Its distinctive aromatic and pleasantly sharp, very salty flavour led to it being preferred for some Italian pasta dishes with highly flavoured sauces, especially those of Roman and Lazio origin, such as bucatini all'amatriciana, spaghetti alla carbonara, pasta alla gricia, and spaghetti cacio e pepe (of which it is a main ingredient). The sharpness depends on the period of maturation, which varies from five months for a table cheese to eight months or longer for a grating cheese. Most pecorino cheeses are classified as grana and are granular, hard and sharply flavored. Other types of pecorino There are other regional types of pecorino cheese. Pecorino Toscano (from Tuscany) and Pecorino Sardo (from Sardinia) are not particularly salty, and are generally eaten as they are, rather than grated and used as a cooking ingredient. In the United States "Romano cheese" is sometimes sold; it is not based on real pecorino Romano, but is a milder cheese made with cow's milk. See also Sardinian sheep List of ancient dishes and foods List of Italian PDO cheeses List of sheep milk cheeses References External links Production requirements Consorzio per la Tutela del Formaggio Pecorino Romano (Consortium for the Protection of Pecorino Romano Cheese) Italian cheeses Sheep's-milk cheeses Italian products with protected designation of origin Cuisine of Sardinia Cuisine of Lazio Cheeses with designation of origin protected in the European Union Sardinian cheeses Roman cuisine de:Pecorino (Käse)#Pecorino romano, DOP