A Pecorino is (not) a Pecorino is (not) a Pecorino.
In Italy, all cheese made from sheep's milk is called Pecorino (pecora is Italian for sheep). In America, most of us are only acquainted with one form of pecorino, pecorino romano, a hardish sharp flavored cheese which works well when grated and served over pasta. However, there are many other varieties of pecorino, many of which have been aged for a substantially shorter period of time. These cheeses are softer in texture, milder in flavor, and make a very nice table cheese. If your local store happens to carry one of these younger pecorinos, give it a try. For those of you in the SF Bay area, a four month aged pecorino and the Acme Sourdough Walnut Levine are a delightful combination.