Pecorino is a family of hard Italian cheeses made from ewe’s milk, the name deriving from pecora, sheep. The best known, Pecorino Romano, is a sharp, salty, granular cheese aged for months, traditionally made in Sardinia, Lazio, and Tuscany, and essential to authentic cacio e pepe, amatriciana, and carbonara, where its pungency outshines milder Parmesan. Pecorino Toscano and Pecorino Sardo offer younger, gentler styles for table eating. Sheep’s milk gives pecorino its distinctive character: higher fat and protein than cow’s milk produce a rich, slightly piquant flavour with earthy notes. Like Parmigiano-Reggiano, aged pecorino is naturally low in lactose and rich in umami glutamates. Protected designation rules govern the great names, guaranteeing origin, milk source, and traditional methods.