This is the oldest type of cheese, and is produced exclusively from sheep’s milk. After the milk has clotted, the curd is salted and the cheeses left to mature in the right environment. Ideally, the maturation process should last at least six months. The consistency of the cheese is creamy, with a compact texture. Pecorino has the taste of fresh sheep’s milk, but also a pungent, full-bodied flavor. It can be grated over pasta dishes or soups.
There a number of different forms and flavours of pecorino, such as the Fossa variety, or cheeses made with truffles, peppers, walnut leaves, fig-leaves and so on.