<Tr> <Th> Aging time </Th> <Td> 5 months or more </Td> </Tr> <Tr> <Th> Certification </Th> <Td> Certification PDO 1996 </Td> </Tr> <P> Pecorino Romano (Italian pronunciation: (pekoˌriːno roˈmaːno)) is a hard, salty Italian cheese, often used for grating, made out of sheep's milk (the Italian word pecora, from which the name derives, means sheep). Pecorino Romano was a staple in the diet for the legionaries of ancient Rome . </P> <P> Today, it is still made according to the original recipe and is one of Italy's oldest cheeses . Most of its production occurs in Sardinia . On the first of May, Roman families traditionally eat pecorino with fresh fava beans during a daily excursion in the Roman Campagna . It is mostly used in Central and Southern Italy . </P>

What kind of milk is pecorino romano cheese made from