Produced in Italy’s Umbrian mountains where the landscape lends itself to dairy sheep, this Pecorino is not as sharp or as salty as the Pecorino Romano. Use as an appetizer; eat alone or with charcuterie; on a cheese plate; with honey. Taste: Rich, nutty flavor, with a finish hinting of butterscotch. Pairings: Italian wines. Made with pasteurized sheep's milk and traditional rennet.