Andy Montoya
Romano cheese is a hard, salty cheese, primarily made from sheep's milk, although some variations are made with cow's or goat's milk. The cheese originates from the Rome region of Italy and is one of the world's oldest cheeses, with roots going back to the time of the Etruscans. The traditional production of this cheese has been part of Italian culinary heritage for centuries and its popularity has since spread worldwide.
| Characteristics | Values |
|---|---|
| Milk Type | Cow, sheep, or goat's milk |
| Milk Fat | At least 38% |
| Water Content | Less than 34% |
| Additives | Cream, skim milk, dry milk, water, benzoyl peroxide, potassium alum, calcium sulfate, magnesium carbonate, vitamin A, artificial blue or green coloring |
| Curdling Agent | Rennet or other suitable milk-clotting enzyme |
| Curd Size | Corn kernel-sized |
| Temperature | Heated to 120 °F (49 °C) or 116-118F |
| Aging | At least five months |
| Texture | Hard |
| Taste | Salty |
| Pasteurization | Recommended during pregnancy |
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What You'll Learn
Romano cheese is made from cow's, sheep's or goat's milk
Romano cheese is a term used in the United States and Canada for a class of hard, salty cheese that is primarily used for grating. It is an imitation of the Italian cheese Pecorino Romano, from which it takes its name.
While Pecorino Romano is made from sheep's milk, Romano cheese can be made from cow's, goat's, or sheep's milk. According to US Food and Drug Administration regulations, Romano cheese must contain less than 34% water and at least 38% milk fat. To achieve the correct level of milk fat, cream, skim milk, dry milk, and water can be added or removed.
The process of making Romano cheese has not changed much in over 2,000 years. 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.
Romano cheese is traditionally made in Italy from sheep's milk, but variations exist, especially in the United States, where it is commonly made with cow's milk or goat's milk. The cow's milk variation, Vacchino Romano, has a mild flavor compared to the tanginess of Pecorino Romano and the sharpness of Caprino Romano, which is made from goat's milk.
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It is a hard, salty cheese suitable for grating
Romano cheese is a hard, salty cheese that is suitable for grating. It is one of the world's oldest cheeses, with roots going back to the region surrounding Rome, most likely during the time of the Etruscans. The process of making this cheese has not changed much in over 2,000 years.
Romano cheese is traditionally made from sheep's milk, specifically from the Lazio region of Italy, and is called Pecorino Romano. However, in the United States and Canada, Romano cheese refers to a class of hard, salty cheese suitable for grating that can be made from cow, goat, and/or sheep's milk. This American imitation of Pecorino Romano is often called Vacchino Romano when made from cow's milk and Caprino Romano when made from goat's milk.
The process of making Romano cheese involves curdling milk with rennet or other milk-clotting enzymes. The curds are then heated, stirred, and drained before being pressed into forms. The cheese is soaked in brine for 24 hours, rubbed with salt, and washed several times before being dry-cured. It is then aged for at least five months.
The traditional production of Romano cheese has been a part of Italian culinary heritage for centuries, and its popularity has spread worldwide. The craftsmanship and dedication involved in its production contribute to its exceptional quality and flavour. While Romano cheese and Pecorino Romano share similar names and flavours, they are distinct types of cheese with their own unique characteristics.
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It is an American imitation of the Italian Pecorino Romano
Romano cheese is a term used in the United States and Canada for a class of hard, salty cheese that is primarily grated. It is an American imitation of the Italian Pecorino Romano, from which the name is derived. Despite the name "Romano", it should not be confused with genuine Pecorino Romano, which is an Italian product recognised and protected by the laws of the European Union.
Pecorino Romano is a hard, salty Italian cheese made from sheep's milk, often grated over pasta or other dishes. The name "Pecorino" means "ovine" or "of sheep" in Italian; the name of the cheese, although protected, is a description rather than a brand. The term "formaggio Pecorino Romano" means "sheep's cheese of Rome".
Romano cheese, on the other hand, can be made from cow, goat, and/or sheep's milk, according to U.S. Food and Drug Administration regulations. It must contain less than 34% water and at least 38% milk fat. The production process of Romano cheese may involve the addition or removal of cream, skim milk, and/or dry milk to achieve the desired level of milk fat. The milk may also be bleached using benzoyl peroxide or a mixture of benzoyl peroxide with other substances, but in such cases, vitamin A must be added after treatment.
While both cheeses share the "Romano" name, they are distinct from each other in terms of ingredients and flavour. Pecorino Romano is made exclusively from sheep's milk, resulting in a sharper and spicier flavour as it matures. Romano cheese, on the other hand, can be made from different types of milk, giving it a different taste and texture compared to its Italian counterpart.
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It must be aged for at least five months
Romano cheese is a hard, salty cheese that is primarily used for grating. It is one of the world's oldest cheeses, with roots in the region surrounding Rome, likely dating back to the time of the Etruscans. The process of making this cheese has been largely unchanged for over 2,000 years.
To make Romano cheese, milk is curdled with lamb or kid rennet, though wild thistle blossoms, càrtame, or fig sap can also be used. The milk is then heated, and the curds are turned out into moulds and pressed. The cheese is then salted and soaked in brine for 24 hours. After brining, it is rubbed with salt and washed several times before being dry-cured.
This is where the process diverges from the traditional method, as modern cheesemakers then age the cheese for at least five months. This ageing process is crucial to the development of the cheese's flavour and texture. During this time, the cheese is occasionally turned and scraped to ensure even ageing. The cheese may also be coated with vegetable oil to protect it from mould or moisture loss.
The length of the ageing process depends on several factors, including the desired flavour and texture of the final product, as well as the specific type of Romano cheese being made. Each variety of Romano cheese has unique characteristics, with different shades, textures, and flavours. For example, Pecorino Romano, made from sheep's milk, has a tangy flavour, while Caprino Romano, made from goat's milk, has a sharper taste. The cow's milk variety, Vacchino Romano, has a milder flavour.
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It is one of the world's oldest cheeses
Romano cheese is one of the world's oldest cheeses, with roots going back to the region surrounding Rome and likely to the time of the Etruscans. The cheese-making process has not changed much in over 2000 years. Columella, in his first-century AD work "De Re Rustica", described the traditional method of making Romano cheese:
> "The milk is usually curdled with lamb or kid rennet, though one can use wild thistle blossoms, càrtame, or fig sap. The milk bucket, when it is filled, must be kept warm, though it mustn't be set by the fire, as some would, nor must it be set too far from it, and as soon as the curds form they must be transferred to baskets or molds: Indeed, it's essential that the whey be drained off and separated from the solid matter immediately."
Romano cheese is traditionally made in Italy from sheep's milk (Pecorino Romano) or ewe's milk, although some variations, especially those made in the United States, may also be made with cow's milk (Vacchino Romano) or goat's milk (Caprino Romano). The type of milk used imparts distinct flavours to the cheese. For example, Pecorino Romano has a tangy taste due to being made from sheep's milk, while Caprino Romano has a sharper flavour from using goat's milk. In contrast, Vacchino Romano, made from cow's milk, has a milder flavour.
In the United States and Canada, "Romano" refers to a class of hard, salty grating cheeses that imitate the original Italian Pecorino Romano. Despite bearing the name "Romano", these American versions are distinct from the genuine Italian product, which is protected by European Union laws.
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Frequently asked questions
Romano cheese is traditionally made from sheep's milk, specifically from the Lazio region of Italy, and is called Pecorino Romano. However, it can also be made from cow's milk or goat's milk.
While both cheeses are made from sheep's milk, Romano cheese is made primarily in the Lazio region of Italy, whereas Pecorino Romano is produced in various regions, including Sardinia.
While they are very different and not one-to-one substitutes, they will functionally work the same for making an emulsified cheese, egg yolk, and pasta water sauce.
