A hard, salty, Italian cheese made from sheep's milk. The main varieties are Pecorino Romano from Lazio and also Tuscany, Pecorino Sardo from Sardinia but milder in flavour, Pecorino Toscano from Tuscany and Pecorino Siciliano from Sicily. All these cheeses vary depending on how long they have been aged. The longer the ageing the stronger the flavour and, of course, the higher the price. Pecorino can also incorporate other flavouring the most common being black peppercorns. The cheese is similar in in taste to Parmigiano (parmesam) and being cheaper is often used as a substitute. For some dishes its stronger flavour is preferred. It is a cheese that is underrated by many Australian cooks.