The hard Italian cheese made from sheep’s milk is pecorino. The name comes from the Italian word pecora, meaning “sheep,” and refers to a family of Italian cheeses rather than one single variety.
Pecorino cheeses are produced throughout Italy, with important varieties including Pecorino Romano, Pecorino Sardo, Pecorino Toscano, and Pecorino Siciliano. Their texture and flavor depend heavily on aging: younger cheeses are softer and milder, while mature versions become hard, crumbly, salty, and nutty.
Pecorino Romano is especially well known outside Italy. It originated in the Lazio region and is now produced largely in Sardinia, where it is commonly grated over pasta dishes such as cacio e pepe and carbonara. Ancient Roman writers described cheese-making methods similar to those used for it today.
The main confusion is with Parmesan, which is made from cow’s milk. Gorgonzola is also a cow’s-milk cheese, while mozzarella is usually made from cow’s or water-buffalo milk and is prized for its soft, elastic texture.