"Pecorino Romano is one of the oldest cheeses in existence, having been known at least since the first century AD. Made out of sheep’s milk (pecora means sheep in Italian), it has an aromatic and pleasantly sharp taste, which depends on maturation for its intensity. It is aged five months for table cheese and up to eight months for grating. It originated in Lazio and is still made today according to its original recipe. The basic process of making this cheese is unchanged: the curds are heated, then turned out into molds and pressed, and finally salted for 80-100 days. For the first few days, the forms are turned and rubbed with coarse salt daily, then every 3-4 days, and eventually, weekly. They are aged on pine boards for five months.