'Little Sheep', Italian ewe's milk cheese
Pecorino is the generic Italian name for cheese made from sheep's milk rather than cow's. Pecora is the Italian for sheep, and pecorino is 'little sheep'.
The cheese is made in various parts of Italy, but particularly in the Rome area, Sardinia and Sicily. Cheeses from these areas are known as Pecorino Romano, Pecorino Sardo and Pecorino Siciliano respectively.
It is a hard cheese of a similar style to Parmesan, and although mature pecorini share that cheese's salty pungency, younger cheeses are milder and more crumbly.
A simple but tasty twist on a traditional ham and cheese starter
Jamie advises to use normal thyme if you cannot get hold of lemon thyme