Romano cheese has a long history in Italy, nowadays people use it as a topping for Italian dishes.
But if you just consider it as toppings, you’ll miss a lot of chances to enjoy Romano cheese. It can be the main character for your dishes and sides.
Now let me introduce you this well-known and special cheese to you.
What is Romano Cheese?
You may think you already know everything you need to know about Romano cheese, or maybe you just think of it as a bit saltier or sharper alternative to Parmesan. These iconic Italian cheeses are frequently confused with one another, but they do differ significantly. Parmesan is the milder and slightly sweeter cheese, while Romano is the stronger and drier of the two. Romano, one of the oldest cheeses in the world, is a subject that deserves much more knowledge and appreciation.
Why Choose Romano Cheese?
Aside from its delicious, piquant taste, a great reason to incorporate Romano into your cheese rotation is its long shelf life. Romano can keep for up to six weeks in your refrigerator when properly stored. So, whether you want to whip up a cheeseboard, top a dish you love, or experiment with a new Romano recipe, you are always ready.
Romano has a hard texture, which means it contains less moisture than other cheeses. Due to its lower moisture content, cheese can effectively freeze and thaw without significantly altering its flavor or texture. Romano can be frozen and kept for up to six months.
Romano cheese can be used as a stand-in for other hard-textured cheeses, which is another reason to stock up on it. If a recipe calls for Parmesan, Asiago, or Grana Padano, Romano can be substituted. Expect a slightly different flavor, but the finished product is still delicious.
The Romano Cheese Taste and Tradition
The first century BC is when Romano cheese was developed. in the Roman countryside; thus the name. Romano cheese was developed to have a long shelf life so that it could feed the vast Roman army, which depended on it to provide hearty sustenance during training and combat. Romano cheese and fava beans, a dish that is still consumed by many Roman families today, were a staple of the soldiers’ diets.
For nearly two centuries, Pecorino Romano cheese production remained constant and restricted to this area of Italy. It is still produced today in Sardinia using the same recipe and is a DOP (Denominazione di Origine Protetta) cheese, a certification that guarantees the cheese is made in a particular region using traditional ingredients and processing techniques.
After 2,000 years, Romano cheese remains popular in Italy and around the world. Italians frequently include Pecorino Romano cheese in their picnic baskets for the annual May Day holiday. They also use it as a special ingredient in a variety of traditional dishes at significant holidays like Christmas and Easter.
The milk of goats, sheep, or cows can be used to make Romano cheese. Pecorino Romano, which means “Roman cheese of the sheep” in Italian, is the name given to the traditional version of Romano made in that country. it is most frequently made with cow’s milk and is also referred to simply as Romano cheese.
Due to the fatty acids in each type of milk (Cello’s Romano comes from the cow), cow’s milk and sheep’s milk produce cheese with distinctly different tastes. Cow milk fatty acids are structured differently than other milks, thus delivering a smoother, milder, and more subtle taste. Romano cheese is aged for a shorter period of time than some of its Parmesan-like hard texture competitors, even though it is still aged for a minimum of six months.
What Are the Best Uses for Romano Cheese?
Romano cheese is most frequently used as a topping for pasta, soups, and salads because of its hard, brittle texture, which makes it ideal for grating. The star of any cheeseboard, Romano cheese also crumbles well and has a slightly glossy appearance. When paired with a dried fruit, sweet berry jam, or honey, the saltiness of the cheese is nicely balanced.
If you want to experiment with Romano in different ways, think about adding it to a side dish, like in this recipe for roasted broccoli. Or, if you want to make something for a special event or holiday, try your hand at making the traditional Easter Bread, a savory bread that makes a delicious appetizer any time.
If you are a staunch advocate of cheese, you might want to try a typical Roman dish like the straightforward Cacio e Pepe. This traditional Roman pasta dish is as delicious as it is quick to prepare and consists of just four ingredients. For a delicious twist, you can change this pasta recipe by incorporating roasted tomatoes that are in season and at their peak, crumbled pancetta, or fried capers. Romano cheese is also the key ingredient in the always popular Fettucine Alfredo, which also can be modified to include chicken, shellfish, or mushrooms.
Romano as an ingredient, such as in meatballs, is another choice to consider. It has a unique “secret ingredient” component thanks to that distinctive Romano flavor. Romano cheese melts well, which makes it a great addition to any creamy sauce and rosa sauces with tomatoes as the base.
Romano Cheese Pairings
Romano cheese complements fruity wines like Riesling and Prosecco best because of its nutty tanginess. And if you love red wine, it can also be a nice match to fruity, softer red wines like Chianti and Red Zinfandel. Beer goes well with Romano cheese as well. You’ll enjoy combining the strong flavor of the cheese with a cider, beer flavored with fruit, or pale ale.
You’re sure to find a cheese that is adaptable, bold, hearty, and will have you cheesing confidently, no matter how you choose to pair and enjoy Romano cheese. After all, a cheese that the Italians have revered for centuries merits the chance to become a favorite of yours as well.
Final Thoughts
Romano cheese is one of the oldest cheeses all over the world. Romano cheese can be made from the milk of cows, sheep, or goats. The traditional Italian version of Romano is made with sheep’s milk, it has a delicious, piquant taste. It can last up to six weeks in your refrigerator with the proper storage methods.
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FAQs
Is Romano Cheese Tastier than Parmesan?
Romano’s taste is stronger and it is saltier, making it a wonderful flavor-enhancing agent in soups, pasta dishes and pizza. Commonly paired with mozzarella, Romano gives pizza an extra punch. Not everyone enjoys the sharp, salty taste of Romano and may prefer a slightly milder parmesan.
Is Romano a Good Melting Cheese?
Although it makes for a great topping to a pasta dish, Pecorino Romano is rarely used as an ingredient. That’s because the cheese’s low moisture content gives it an incredibly high melting point – too high for the cooking temperature for most recipes.
Are Parmesan And Romano Cheese the Same?
Parmesan is made from cow’s milk, while romano is made from sheep’s milk. This difference in milk source gives the cheeses different flavours. Parmesan is nutty and slightly sweet, while romano is saltier and sharper.
