Frederic Melton
Romano and Pecorino Romano cheese are often confused due to their similar names and flavours. However, Pecorino Romano is made from sheep's milk, specifically from the Sardinian breed of sheep. It is a hard, salty Italian cheese often used for grating over pasta or other dishes. The name 'pecorino' means 'ovine' or 'of sheep' in Italian. While Pecorino Romano is made from sheep's milk, there are other types of Romano cheese, including Caprino Romano, which is made from goat's milk, and Vacchino Romano, which is made from cow's milk.
| Characteristics | Values |
|---|---|
| Type of Cheese | Romano Cheese, Pecorino Romano Cheese |
| Place of Origin | Italy |
| Ingredients | Sheep's Milk, Cow's Milk, Goat's Milk |
| Texture | Hard, Crumbly, Granular |
| Flavor | Salty, Tangy, Sharp |
| Use | Grating, Cooking, Eating Fresh |
| Production Method | Curds cut into granules, heated, drained, pressed, dry-salted, brine-washed, dry-cured |
| Aging | Minimum of 5 months, can be aged for a year or more |
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What You'll Learn
Pecorino Romano is made from sheep's milk
Pecorino Romano is a hard, salty Italian cheese made from sheep's milk. It is often used for grating over pasta or other dishes. The name "pecorino" means "ovine" or "of sheep" in Italian; thus, "pecorino romano" means "sheep's cheese of Rome". This variety of cheese originated in Lazio, but most of its production has since moved to the island of Sardinia.
Pecorino Romano is one of Italy's oldest cheeses, dating back to ancient Rome, where it was a staple in the diet of Roman legionaries. It is produced using only traditional methods and is recognised and protected by the laws of the European Union. The cheese is made from 100% sheep's milk, with the milk coming specifically from the Sardinian breed of sheep, which are bred in the wild and fed on natural pastures in Lazio, the province of Grosseto in Tuscany, and Sardinia.
The process of making Pecorino Romano begins with selecting high-quality, pasture-raised sheep's milk, which is typically sourced from Sardinia, Lazio, or Grosseto. The milk is then heated and coagulated with lamb rennet, and the curds are cut into small pieces to release the whey (the liquid portion of the milk). The curds are then drained to separate them from the whey and placed into moulds, which give the cheese its distinctive shape. The moulds are then pressed to remove any remaining whey and to compact the curds.
The cheese is then removed from the moulds and salted, either by rubbing salt on the surface or by immersing it in a saltwater brine. This step helps to preserve the cheese and develop its unique flavour. After salting, the cheese is aged for a minimum of five months, and sometimes up to a year or more, in temperature- and humidity-controlled environments. During this time, the cheese develops its characteristic hard texture and sharp, tangy flavour.
Pecorino Romano is renowned for its rich butterfat content, and its flavour is intense and salty, with a slightly nutty undertone. It is perfect for grating, making it an excellent choice for pasta dishes.
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Caprino Romano is made from goat's milk
Caprino Romano is a variety of Romano cheese, which is made from goat's milk. The name "caprino" is derived from the Italian word for goat, "capra".
Romano cheese is traditionally made from sheep's milk, specifically from the Lazio region of Italy, and is called Pecorino Romano. However, there are variations of Romano cheese made from cow's milk or goat's milk, with the latter being called Caprino Romano.
Caprino Romano has a much sharper taste than Pecorino Romano, which is described as tangy. The goat's milk variety is harder and saltier than the traditional sheep's milk version. The cheese is often grated and sprinkled over pasta, salads, soups, and sauces to enhance their taste.
The process of making Caprino Romano involves adding a whey-based starter culture to whole or part-skim raw milk. The milk is then heated to promote coagulation, which takes place within 24 hours. After coagulation, the curd is removed to a mold without milling, and the molds sit for 24 hours to allow the whey to drain out completely. The cheese is then salted and turned several times before being allowed to age. The aging process can vary depending on the desired product, with some versions aged for 30 days or longer, and others seasoned with herbs and spices.
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Vacchino Romano is made from cow's milk
Romano cheese is an Italian classic made from cow's, sheep's, or goat's milk or a mixture of two or all three. While Pecorino Romano is made from sheep's milk, Vacchino Romano is made from cow's milk.
Pecorino Romano is a hard, salty Italian cheese made from sheep's milk. It is often used for grating over pasta or other dishes. The name "pecorino" means "ovine" or "of sheep" in Italian. The cheese is produced according to traditional methods in specific regions like Lazio, Sardinia, and Tuscany. It is one of the oldest varieties of cheese and is recognized with a Protected Designation of Origin (PDO) by the European Union.
Vacchino Romano, on the other hand, is made from cow's milk. It has a very mild flavor compared to other Romano cheeses. While Pecorino Romano is salty and sharp, Vacchino Romano is much milder in taste. This variety of Romano cheese is also softer in texture.
The process of making Vacchino Romano cheese involves selecting high-quality cow's milk and pasteurizing it to a specific temperature. Rennet is added to coagulate the milk, and then the curds are cut into small pieces to release the whey. The curds are drained and placed into molds, which are then pressed to remove any remaining whey and compact the curds. The cheese is then removed from the molds and salted, either by rubbing salt on the surface or by immersing it in a saltwater brine. This step helps to preserve the cheese and develop its unique flavor. Finally, the cheese is aged in temperature- and humidity-controlled environments for a minimum of five months, and sometimes up to a year or more.
In summary, Vacchino Romano is a variety of Romano cheese that is made from cow's milk. It has a milder flavor and softer texture compared to other Romano cheeses, such as Pecorino Romano, which is made from sheep's milk. The process of making Vacchino Romano involves pasteurizing milk, coagulation, curd cutting and draining, molding and pressing, salting, and aging.
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Romano cheese is a term used in the US and Canada
Origins and History
Romano cheese is named after Pecorino Romano, an Italian cheese with a protected designation of origin. Pecorino Romano is produced in the Lazio region of Italy, although most of its production has moved to the island of Sardinia. It is one of Italy's oldest cheeses, dating back to ancient Rome, where it was a staple in the diet of the Roman legions.
Production and Characteristics
Romano cheese is produced using traditional methods that have been passed down for generations. It is made from pasteurized or unpasteurized milk using animal, plant, or microbial rennet. The milk is curdled, causing the proteins to coagulate and form curds, which are then cut, drained, and pressed to remove excess whey. The curds are then soaked in brine, rubbed with salt, and dry-cured. Romano cheese must be aged for at least five months, although some versions can be aged for longer, resulting in a more intense flavour.
Varieties
There are several types of Romano cheese, each identified by descriptive prefixes that indicate the type of milk used. For example, Vaccino Romano is made from cow's milk, while Caprino Romano is made from goat's milk. Each variety has its own unique characteristics, with different shades, textures, and flavours.
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Pecorino Romano is an Italian product recognised by the EU
Pecorino Romano is a hard, salty Italian cheese made from sheep's milk. The name 'pecorino' means 'ovine' or 'of sheep' in Italian, and the cheese is so-called because it is made from sheep's milk. It is one of the best-known varieties of pecorino, and one of Italy's oldest cheeses. It is often used for grating over pasta or other dishes.
Pecorino Romano originated in Lazio, the region surrounding Rome, and was first created around 2,000 years ago. It was a staple in the diet of the ancient Roman legionaries, who were allotted a daily ration to revive their strength. It was produced only in Lazio until the end of the 19th century, but today most of its production has moved to the island of Sardinia, particularly the comune (municipality) of Macomer. It is also produced in Tuscany.
Pecorino Romano is an Italian product recognised and protected by the laws of the European Union. It has a Protected Designation of Origin (PDO), which ensures that it is produced according to traditional methods in specific regions. It is manufactured in industrial or semi-industrial plants according to local or regional traditions. It is usually made from raw or thermized milk which is inoculated with a natural culture, 'scotta fermento', which is produced by acidifying the 'scotta', the whey obtained from the manufacture of ricotta.
The specifications for the production of Pecorino Romano require that the milk must come from sheep raised in the PDO zone, and that the lamb rennet paste used as a coagulant must come from animals raised in the same production area. This means that Pecorino Romano is consequently not suitable for vegetarians.
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Frequently asked questions
No, Pecorino Romano is made from sheep's milk. However, there is a variation of Romano cheese called Caprino Romano, which is made from goat's milk.
Pecorino Romano is a hard, salty Italian cheese, often used for grating over pasta or other dishes. It is one of Italy's oldest cheeses and is still made according to the original recipe.
The cheese curds are cut into rice-sized granules and heated again before being drained, cut into chunks, and then packed into molds and pressed. Each pressed round is then dry-salted several times. The cheese is generally aged for a minimum of five months.
