Pecorino Pepato, is similar in texture to Pecorino Romano but it has a sharper bite and contains whole black peppercorns. Pecorino Pepato is native to the city of Ragusa in Sicilia. This sheep’s milk cheese is used as an accompaniment to pasta dishes or in recipes. Younger versions are slightly salty and less sheepy, but when aged it intensifies in flavor, becomes saltier, spicier and more granular. It complements roasted peppers and salumi, and the aged Pepato is used is primarily a grating cheese. Try it grated over all kinds of pasta preparations.