Aged sheep's milk sharp-flavored cheese is still made in the Lazio region surrounding Rome, unlike many Pecorinos now made in Sardinia. Produced between October and June each year, this cheese is generally slightly saltier and more strongly flavored than Parmigiano-Reggiano. Pecorino Romana is ideal for grating over pasta, in soups or stews, or in other dishes calling for a sharp cheese. A perishable product, Pecorino Romano may require 2nd day shipping, depending on distance.