I have been looking into the history of Pecorino Romano cheese, and I have seen several sources including the Wikipedia page saying that it was made primarily in Rome, as the name suggests, “until 1884 when, due to the city council prohibiting salting the cheese in their shops in Rome, many producers moved to the island of Sardinia.”
However, nowhere can I find why such a ban would be imposed. If there was such a market for salted cheese in 19th century Rome, why did the city council ban the practice?
Sanitary reasons - or, at least, this was the motivation provided by administration of acting major Leopoldo Torlonia.
More practically, regardless of whether the production of cheese in the urban center of Rome was especially unsanitary, cheesemaking wasn't really the most dignified activity to be displayed in the streets of your new capital city.
After Rome became the capital of the Kingdom of Italy, the various local administrations (which were usually appointed by the national government) were faced with the urgent task of "developing" the city in accordance to her new political and administrative functions, as well as returning her to her status of "immortal city". The main expression of this approach was a series of exceptional laws dedicated to Roma Capitale, more or less coherently arranged around the master plan of 1883 (certainly more ambitious that the first adjustments of 1873). The influx of population, and more so of businesses and financial interests, paired with the state driven real estate development, stimulated the creation of new, high end, residential and administration areas, as well as a concurrent speculative urgency which would play a large role in the subsequent affairs (and troubles) of the Banca Romana. It also created a substantial pressure for the dislocation of certain traditional activities outside of the new areas of interests for the urban development of Rome, in a process which may resemble what is generally referred to as "gentrification".
It seems reasonable to assume that the administration had merely intended for the cheesemakers to relocate their workshops outside of the urban centers and closer to the countryside, where their milk suppliers were. And, indeed, this seems to have been the initial reaction. Only in later years, as demand for pecorino increased - both in Rome and nationwide - and the regions around Rome were no longer sufficient to satisfy demand, production facilities begun to be established more and more prominently where the main supplier of milk was located, that is, in Sardinia.
Unfortunately, I have been unable to locate the original disposition of the city council (there should be mentions of it in contemporary press, but without a specific date, one must go through a whole year of daily newspapers). I hope I have been able to provide nonetheless some context to better understand the circumstances where this deliberation was taken.