Stock-farming and cheese-making in the Latium region has century-old origins and traditions which are still strongly rooted in our territory. The evolution of the traditional breeding techniques resulted in a gradual then definitive replacement of local breeds by others with a more remarkable milk production aptitude. The typical regional product from these breeding farms is 'Pecorino Romano'. In the past years the production of less ripe ewe-cheese has increased and diversified. The sheep feeding has always been traditionally linked to grazing and summer grazing, thus maintaining the features of usual biological sheep breeding. The exploitation and promotion of these typical regional products is definitely linked to environmental safeguard and preservation.