Pecorino Romano is a hard, cooked cheese made with fresh whole sheep's milk, curdled with lamb rennet. The paste is white, compact and slightly open. The taste of the cheese is aromatic, slightly spicy and savoury in the table cheese, and intensely spicy in the grated cheese variant.

• Produced with ewe's milk; white, raw and compact texture, with sparse eyes.
• The cheese has a fragrant aroma and it is usually piquant in flavour, and the fat content in dry matter is a minimum of 36%.
• Its salty milkiness adds umami flavour when sprinkled over or mixed into a variety of dishes including pizza, pasta, salads, meatballs and patties, soups, and stews.