Pecorino Romano dates back thousands of years, from ancient Roman times. Protected by the PDO marking, it is made in accordance with stringent regulations that indicate the only areas where it can be produced. The outside appearance of Pecorino Romano consists of a cylindrical block with a pale-yellow rind, cured by hand with dry salt. The cheese inside is white or creamy-white, the texture is firm and compact, but with a grainy surface. After 5 months ageing, the product reaches a slightly sharp but pleasant flavor, and it is ready for being consumed as a table cheese. But it is only after 8 months ageing that the Pecorino Romano is ready for grating, with that intense, pungent and salty flavor that makes unique any pasta dish.