Patrick Oconnell
Romano cheese is a hard cheese with a nutty, buttery, and salty flavour. It is often used as a garnish or ingredient in savoury pastries and is commonly grated on top of pasta or pizza. The cheese is of Italian origin, dating back to the 1st century BCE, and is typically made using cow's, sheep's, or goat's milk, or a mixture of these. While Romano cheese can be expensive and difficult to find, there are several equally delicious alternatives available. So, what are the best brands of Romano cheese?
| Characteristics | Values |
|---|---|
| Type of Cheese | Hard cheese with a grainy texture and a hard and brittle rind |
| Origin | Italy |
| Milk Used | Cow's, sheep's, or goat's milk or mixtures of two or all of these |
| Taste | Sharp, nutty, salty, tangy, bold, earthy |
| Texture | Crystalline |
| Shelf Life | Long shelf life |
| Use | Grating, melting, table cheese, pairing with fruits, crackers, wine |
| Pairing | Fruits, crackers, wine (Riesling, Prosecco, Chianti, Red Zinfandel) |
| Popular Brands | Pecorino Romano, Vaccino Romano, Caprino Romano |
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What You'll Learn
Pecorino Romano
Today, Pecorino Romano is still produced according to the original recipe. It is recognised with a Protected Designation of Origin (PDO) status by the European Union, ensuring that it is made with traditional methods and ingredients in specific regions like Lazio, Sardinia, and the Tuscan Province of Grosseto. The process begins with selecting high-quality, pasture-raised sheep's milk, which is then heated (pasteurised) and combined with rennet to form the cheese.
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Romano cheese substitutes
Romano cheese is a hard cheese of Italian origin, made using cow's, sheep's, or goat's milk, or a mixture of these. It has a bold, nutty, salty, and tangy flavour, and is often grated over Italian dishes. However, Romano cheese can be expensive and difficult to find, so here are some substitutes that can be used in a 1:1 ratio:
- Parmesan: This hard, dried cow's milk cheese has a rich, sharp flavour and crumbly texture. It is similar to Pecorino Romano in that it grates well, but it is less salty and tangy. When substituting Parmesan for Romano, you may need to add additional salt to the recipe.
- Grana Padano: This hard Italian cheese has a crystalline texture and a rich, sweet, and subtle flavour. It is made from aged cow's milk and has a less crumbly texture than Parmesan.
- Asiago: This Italian cheese has a smooth texture and a mild flavour when fresh. As it ages, it becomes firmer and develops a sharp, pungent, nuttier flavour. It is often softer than Romano.
- Manchego: This Spanish semi-hard cheese has a tangy flavour similar to Romano, and is made from sheep's milk. It is less salty and slightly sweeter.
Mozzarella is not a good substitute for Romano, as it is a soft, mild, and stringy cheese with a very different texture and flavour.
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How to store Romano cheese
Romano cheese, one of the world's oldest cheeses, is known for its bold, rustic, and salty flavour. It is a hard cheese of Italian origin, usually made from cow's, sheep's, or goat's milk, or a mixture of these. Its distinct taste and texture can change over time, becoming sharper and more intense as it ages. Therefore, it is essential to store Romano cheese correctly to keep it fresh and prolong its shelf life.
Firstly, it is recommended to wrap the cheese tightly in wax paper, parchment paper, or aluminium foil to protect it from moisture and air. This creates a barrier that helps maintain the cheese's texture and flavour. Then, store the wrapped cheese in an airtight container or cover it tightly with plastic wrap. This prevents the cheese from drying out and keeps it protected from external contaminants.
Romano cheese should be stored in a cool and dry place, preferably in the refrigerator. The refrigerator slows down the aging process and fermentation rate, extending the shelf life of the cheese. It is best to place the cheese in a more humid section of the refrigerator, such as the vegetable drawer, to maintain optimal humidity levels and prevent drying. Additionally, label the cheese with the type and date of purchase for better inventory management.
When consuming Romano cheese, remember to trim off any mouldy portions immediately. This helps prevent the spread of mould to the rest of the cheese. It is also essential to store Romano cheese separately from other cheeses to prevent cross-contamination of flavours and maintain the integrity of its distinct taste. With proper storage, Romano cheese can retain its quality and flavour for several months.
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The history of Romano cheese
Romano cheese is one of the world's oldest cheeses, with a history that dates back to the 1st century BCE in the Roman countryside. The cheese was created by the Romans to provide sustenance for their troops during training and in battle. The long storage life of the cheese, due to its hard texture and low moisture content, made it ideal for this purpose. The traditional diet of the Legionnaire soldiers included Romano cheese and fava beans, a dish that is still enjoyed by Roman families today on May Day.
Romano cheese is made from cow's, sheep's, or goat's milk, or a mixture of these. The curing process takes at least five months, and the cheese is often aged longer to enhance its flavour. The traditional Italian version, made with sheep's milk, is called Pecorino Romano, which translates to ''Roman cheese of the sheep'. This variety originated in Lazio, but most of its production has moved to Sardinia, where it is still made according to the original recipe.
Pecorino Romano is a protected product in Italy, recognised by the laws of the European Union. It has a bold, salty, and tangy flavour that develops through the aging process. The cheese is often grated over pasta, soups, and salads, adding a sharp and tangy dimension to these dishes. Its distinctive flavour also makes it a preferred ingredient in several Italian pasta dishes, such as bucatini all'amatriciana, spaghetti alla carbonara, pasta alla gricia, and spaghetti alla cacio e pepe.
In the United States and Canada, the term 'Romano cheese' refers to an imitation of Pecorino Romano. While it shares the same name, it should not be confused with the genuine Italian product. Romano cheese produced in North America can be made from cow, goat, and/or sheep's milk, and it is often used as a grating cheese, similar to Parmesan. However, Romano has a bolder and drier flavour profile compared to Parmesan, which is slightly sweeter and more mild.
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Pairing Romano cheese with wine
Romano cheese, one of the world's oldest cheeses, is a hard cheese of Italian origin. It is known for its bold, salty, nutty, and tangy flavour. The curing of Romano takes at least five months, and the aging process contributes to its flavour development, making it stronger and more pronounced as it matures. The longer the cheese is aged, the more complex and tangy its taste becomes.
When it comes to pairing Romano cheese with wine, here are some suggestions:
- Fruity Wines: Romano cheese pairs well with fruity wines like Riesling and Prosecco. These wines complement the nutty and tangy notes of the cheese.
- Red Wines: If you prefer red wine, softer and fruity varieties like Chianti and Red Zinfandel are good options. These wines have dry, fruity flavours that balance the salty and tangy characteristics of Romano cheese.
- Beer: In addition to wine, Romano cheese also goes well with beer. Try pairing it with a cider, fruit-infused beer, or a pale ale to complement the cheese's bold flavour.
- Regional Pairing: Another approach is to pair Romano cheese with wines from the same region. As Romano cheese originated in Italy, consider pairing it with Italian wines such as Chianti, a classic choice for salty and tangy cheeses.
- Sweet Wines: For a contrasting flavour profile, sweet wines can be a good choice. The sugar in these wines can balance the salty and tangy notes of Romano cheese.
- Sparkling Wines: While not specifically mentioned in the context of Romano cheese, sparkling wines are often recommended for cheese pairings. A sparkling wine like Franciacorta or a Classic Method wine can add a refreshing element to the pairing.
When pairing Romano cheese with wine, it is essential to consider the balance between the flavours of the cheese and the wine. The intensity, aroma, and persistence of flavours in both the cheese and the wine will influence how well they complement each other. Remember that the specific type of Romano cheese, whether it is made from cow's, sheep's, or goat's milk, can also impact the pairing due to the different fatty acids present in each type of milk.
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Frequently asked questions
There are several types of Romano cheese, each identified by prefixes that denote the type of milk used. The most famous example is the traditional Italian Pecorino Romano, which has DOP status in the European Union. This variety is made from sheep's milk and has a tangy flavour. In the US, Romano cheese is most frequently made with cow's milk and has a milder flavour. Other varieties include Caprino Romano, made from goat's milk, which has a sharp taste.
Romano is a hard cheese of Italian origin, created in the first century BCE in the Roman countryside. It is made using cow's, sheep's, or goat's milk, or a mixture of these. It has a grainy texture and a hard, brittle rind.
Romano has a bold, sharp, almost spicy and salty taste. Its flavour is nutty, buttery and umami. The longer it is aged, the more complex and tangy it becomes.
