Pecorino Romano cheese, whose method of production was first described by Latin authors like Varro and Pliny the
Elder about 2,000 years ago, was first created in the countryside around Rome. It was produced in Latium up to 1884 when many producers moved to the island of Sardinia. It is produced exclusively from the milk of sheep raised on the plains of Lazio and in Sardinia. Pecorino Romano is much prized as a hard, salty cheese often used for grating on pasta dishes but eaten with a little honey, can be quite acceptable as table cheese. Made with unpasteurized milk and traditional rennet.