Andy Montoya
Romano is one of the world's oldest cheeses, with roots going back to the region surrounding Rome, Italy, and likely to the time of the Etruscans. The process of making this cheese has not changed much in over 2000 years. Romano is a hard, salty cheese that is primarily used for grating. It is traditionally made from sheep's milk (Pecorino Romano) but can also be made from cow or goat's milk. The cheese curds are slowly heated, stirred, and drained, then soaked in brine, rubbed with salt, and dry-cured. The cheese is then aged for at least five months, during which time it develops its characteristic sharp, tangy, and salty flavour.
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What You'll Learn
Romano cheese is one of the world's oldest cheeses
Traditionally, Romano cheese was made from sheep's milk, and this variety is known as Pecorino Romano, which translates to "Roman cheese of the sheep". The name "Pecorino" refers to the use of sheep's milk, and this type of Romano cheese has a rich, snow-white colour, a slightly granular texture, and a sharp, tangy, salty flavour. It is often grated over other dishes or eaten plain.
However, Romano cheese can also be made with cow's milk, which results in a creamy yellow colour due to the natural coloration of the milk. This variety, known as Vacchino Romano, has a milder flavour compared to the traditional sheep's milk version. In the United States, most Romano cheese is made with cow's milk as Americans prefer the milder taste. Additionally, goat's milk can also be used to make a particularly sharp version called Caprino Romano.
The process of making Romano cheese has remained largely unchanged for centuries. The milk is usually curdled with lamb or kid rennet, although other coagulants such as wild thistle blossoms, cartame, or fig sap can also be used. The curds are then slowly heated, stirred, and drained, before being pressed into forms and soaked in brine for 24 hours. The cheese is then rubbed with salt, washed, and dry-cured, and finally aged for at least five to six months.
Romano cheese has a strong flavour and salty taste, making it a popular ingredient in Italian-style dishes. It is often used as a topping or substitute for other hard cheeses such as Parmesan, Asiago, or Grana Padano. With its long shelf life and ability to freeze and thaw without impacting its texture or taste, Romano cheese remains a favourite among cheese enthusiasts worldwide.
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The process of making Romano cheese
Romano cheese is one of the world's oldest cheeses, with roots going back to the region surrounding Rome, likely during the time of the Etruscans. The process of making Romano cheese has not changed much in over 2,000 years.
Romano cheese can be made from the milk of cows, sheep, or goats. The traditional Italian version of Romano, called Pecorino Romano, is made with sheep's milk. In the US, it is most frequently made with cow's milk and is also referred to simply as Romano cheese.
When making Romano cheese with sheep's milk, the milk is usually curdled with lamb or kid rennet, though wild thistle blossoms, càrtame, or fig sap can also be used. The milk bucket must be kept warm, and as soon as the curds form, they must be transferred to baskets or molds, and the whey must be drained off and separated from the solid matter immediately. The curds are then cooked at 45–46 °C, placed in molds, and pressed manually. They are then pierced with fingers or a stick to increase whey drainage.
If using cow's milk, a lower-fat milk should be used. A blend of 1-gallon 1% and 1 gallon of whole milk should give a starting fat content of about 2.2%. If using lipase with cow's milk, it should be rehydrated in 4 oz of milk before heating.
Once the curds are formed, the next step is to dry them out. This is done by increasing the heat slowly to 95F in 10 minutes. The heat needs to be increased slowly at the beginning. The curds will initially be very soft but will firm up as they are slowly stirred. Then, increase the heat to 116-118F over the next 40 minutes. The total cooking time will be 50 minutes. As the curds dry out, they will become firmer and can withstand more vigorous stirring. At around 108-112F, they will tend to mat, so they must be kept well-stirred. The final curds should be cooked well and examined to ensure enough moisture has been removed. A broken curd should be firm throughout and have moderate resistance when pressed between the fingers.
The curd is then drained, pressed into forms, and the cheese is soaked in brine for 24 hours. After brining, it is rubbed with salt and washed several times, and then dry-cured. It is occasionally turned and scraped and may be coated with vegetable oil.
The final step is to age the cheese. Romano cheese must be aged for at least five months, though some sources say a minimum of six months, and others say eight to twelve months. The cheese is aged in a ripening box or cellar at 55°F for a minimum of 2 months, with 85% humidity being optimal. The cheese is flipped repeatedly during the aging period. After 2 months, the rind of the cheese is gently rubbed with olive oil to prevent excess drying and cracking. The cheese can be aged for 5 to 12 months longer.
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The ingredients used to make Romano cheese
Romano cheese is traditionally made from sheep's milk, which gives it a rich, snow-white colour, a slightly granular texture, and a sharp, tangy, and salty flavour. This variety, known as Pecorino Romano, is produced in the regions around Rome and Sardinia, and is considered the true Romano cheese, with a protected origin designation from the Italian government.
However, Romano cheese can also be made from cow's milk, which results in a creamy yellow colour due to the natural coloration of the milk. Cow's milk Romano has a less earthy flavour but can be equally piquant. This variety is more common in the United States, as Americans are more accustomed to its milder taste.
Goat's milk is another option for making Romano cheese, resulting in a particularly sharp flavour. This variety is called Caprino Romano.
Regardless of the type of milk used, Romano cheese is a hard, salty cheese that is primarily used for grating. It has a lower moisture content than other cheeses, which gives it a long shelf life and makes it suitable for freezing. The cheese is typically aged for a minimum of 5 to 6 months, with the aged version being used mostly in grated form.
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How to store Romano cheese
Romano cheese is a hard, salty cheese, primarily used for grating. It is an ancient cheese that has been made for over 2000 years. When stored properly, it can last up to six weeks in the refrigerator.
To store Romano cheese, it is important to prevent it from drying out. The cheese should be wrapped in wax or parchment paper and then covered tightly with plastic wrap. It should then be stored in the refrigerator. This will ensure the cheese stays fresh for up to three weeks.
If you wish to store Romano cheese for longer, it can be frozen. Freezing Romano cheese will not impact the texture or taste. It can be stored in the freezer for up to six months. To freeze, the cheese should be grated and stored in an airtight container or a ziplock freezer bag.
To maintain freshness and lock in flavour, it is important to store Romano cheese properly. This hard cheese can dry out or grow mould if not stored correctly. To avoid this, ensure the cheese is wrapped and stored in the refrigerator.
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The difference between Romano and Parmesan cheese
Romano is one of the world's oldest cheeses, with roots in the region surrounding Rome, likely dating back to the time of the Etruscans. It is traditionally made in Italy from sheep's milk (Pecorino Romano) but can also be made from cow's milk (Vacchino Romano). The process involves curdling milk with lamb or kid rennet, wild thistle blossoms, or fig sap, and keeping it warm to form curds, which are then transferred to baskets or molds. The whey is drained off, and the curds are slowly heated to dry them out, becoming firmer and allowing for more vigorous stirring. The final curds are examined to ensure enough moisture has been removed, and the cheese is then broken into pieces, drained, and pressed into forms. It is then soaked in brine for 24 hours, rubbed with salt, and washed several times before being dry-cured. Romano must be aged for at least five months.
Parmesan, or Parmigiano-Reggiano, on the other hand, is made from cow's milk and has a more golden, hard, and dry appearance. It has a nutty flavor, and the super-aged versions can have a hint of caramel taste. Parmesan is also a hard, salty cheese, suitable for grating, but it is slightly sweeter and more mild than Romano. It can be thinly sliced and served as an appetizer or grated over salads, pasta, or meatballs. The minimum aging requirement for Parmesan is typically higher than that of Pecorino Romano, resulting in a drier and less moist cheese.
While both Romano and Parmesan are hard, salty cheeses commonly used in Italian cuisine, they differ in several ways. Romano, especially Pecorino Romano, is whiter in colour, slightly softer, and has a stronger, more piquant, and saltier flavour. It is often described as having a grassy or earthy taste. Parmesan, on the other hand, is made from cow's milk, resulting in a more golden colour and a nuttier, sweeter flavour. Additionally, Parmesan is typically aged longer, contributing to its drier texture and stronger flavour profile.
In terms of usage, Romano is commonly grated over Italian dishes, but it can also be used in place of Parmesan in recipes that call for hard cheeses. Parmesan, on the other hand, is very versatile and can be thinly sliced, grated, or shaved, making it a popular choice for appetizers, salads, pasta dishes, and meatballs.
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Frequently asked questions
Romano is one of the world's oldest cheeses, with roots going back to the region surrounding Rome, likely during the time of the Etruscans. It is a hard, salty cheese that is primarily used for grating.
Romano cheese is traditionally made from sheep's milk, though it can also be made from cow's milk or goat's milk.
The process of making Romano cheese has not changed much in over 2,000 years. The milk is curdled with lamb or kid rennet, though other natural coagulants like wild thistle blossoms, cartame, or fig sap can be used. The curds are then cut and cooked and placed in moulds. The cheese is then soaked in brine for 24 hours, rubbed with salt, and dry-cured. It is aged for a minimum of five to six months.
Romano cheese has a strong, salty, sharp, and piquant flavour. When made from sheep's milk, it has a rich, snow-white colour and a slightly granular texture. When made with cow's milk, it has a creamy yellow colour and a milder taste.
