Pecorino, a strong, hard, savoury, salty cheese made from sheep's milk, comes in a variety of styles, such as fresco, which is light and typically used in salads; semi-stagionato, which is aged for about 60 days and often eaten with bread or fruit; and stagionato, which is sharper, more brittle and aged for 36 months. Gennargentu di Pitzalis Bruno, ar the town of Bracciano, makes 26 different pecorinos.
