Romano cheese is a traditional Italian cheese with a tangy, salty flavor, usually grated over dishes. Pecorino Romano is a protected type made from sheep’s milk, while other types are made from goat or cow’s milk. It’s best to buy a wedge of cheese and taste it before purchasing.
Romano cheese is a traditional Italian cheese, which takes its name from the city of Rome, which has been producing it since before the birth of Christ. The cheese has a rich creamy yellow color, slightly grainy texture, and strong, tangy, salty flavor, and is usually grated over other dishes, though it can be eaten plain. The technique used to make Romano cheese involves poking the curds, which means that the cheese curds are drained and pierced before being salted and salted, resulting in a unique hard cheese that is popular around the world.
There are several types of this cheese. Real pecorino romano is made from sheep’s milk and has a protected designation of origin from the Italian government, which means that only certain cheeses can be labeled as pecorino romano. To be considered a Pecorino, a cheese must be made between October and July in a certain part of Italy and with milk from specific sheep. Additionally, the cheese must be round and meet the minimum weight requirements. These strict protections ensure that Pecorino Romano’s heritage is protected and that consumers know what they are getting when they buy a Pecorino cheese.
Other types of Romano cheese include Caprino Romano, a particularly sharp version made from goat’s milk, and a mild version made from cow’s milk, Vacchino Romano. Especially in the United States, most Romano’s are made with cow’s milk, because Americans are more used to the mild taste, though some cheese makers use milk blends to capture some of the traditional flavor. In all cases, the cheese will be aged for a minimum of five months and longer if it is intended for grating.
Although Romano can be found in a pre-grated form, it’s best to purchase a wedge of cheese, as the wedge will retain moisture and freshness. When selecting a wedge of Romano cheese, try to taste the cheese from that wheel if possible. Most reputable cheese retailers will provide you with a small sample, which you should roll in your mouth so all your taste buds can pick up on the flavor. A high-quality Romano cheese will have a rich, creamy flavor and a slightly crunchy, granular feel. If you can’t taste the cheese, look for a wedge that is even in color and free from signs of cracking, excessive dryness, or moisture.
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