• Most pecorino Romano cheese is now produced in Sardinia.FRENCH CHEESE image by Pierre HELGER from Fotolia.com
  
  Pecorino is the name given to any sheep's milk cheese produced in Italy, with the Romano variety being the most popular. Though the original Pecorino Romano was made in and around Rome, much of it is now made in Sardinia. It was originally discovered by sheep herders, who typically filled their canteens with sheep's milk. The motion of walking, combined with the lack of refrigeration, caused the milk to ferment, and a new cheese was born. Today, it is as popular as ever and is used in soups, salads and Italian cuisine.
  
  

Cheese Board

• A cheese board is a wonderful way to serve pecorino Romano. It is best to remove the cheese from the refrigerator about an hour before you serve it to allow it to reach room temperature, which heightens the taste and brings out its natural oils. Pecorino cheese is hard and has a salty flavor, so try to balance that by serving it with plain crackers or pieces of toasted baguette. Another popular way to eat pecorino is to slice a small piece and drizzle a little olive oil on it. Experiment with flavored olive oils, such as those featuring garlic or thyme, which will enhance the flavors of the cheese as well.
  
  

Grated Topping

• While many people think of Parmesan cheese when it comes to heaping it atop pasta, Pecorino actually makes a wonderful fresh topping as well. Use a cheese grater to shave curls of cheese. Then after serving the pasta course, offer guests some shaved Pecorino atop their dish. The heat from the pasta will soften and melt the cheese. This is especially good on light pasta dishes that do not have a heavy cream sauce. Again, the counterbalance of the salt from the cheese will enhance the flavors of fresh tomato and olive oil atop the pasta.
  
  

Dessert Course

• Some people like to serve cheese as the final course of their meal. While there are many wonderful dessert cheeses on the market, Pecorino makes an excellent choice as well. Because there is a "sweet" component to dessert, try providing sweet dried fruits such as figs, dates and apricots along with the Pecorino. Also, serving toasted nuts--such as almonds and walnuts--will allow the saltiness of the Pecorino to mix with the heated nut oils. For a little extra flair, add some honey or maple syrup to the cheese board. A slice of Pecorino, with a walnut and a drizzle of honey is a pretty sensational bite of food at the end of a fine meal.