Frederic Melton
Romano is a hard, salty cheese, primarily used for grating. It is made from sheep's milk, although some variations, particularly those made in the United States, may also be made with cow's or goat's milk. The traditional Italian version of the cheese is made with sheep's milk and is called Pecorino Romano, which translates to 'Roman cheese of the sheep'.
| Characteristics | Values |
|---|---|
| Texture | Hard and grainy |
| Rind | Hard and brittle |
| Milk | Cow, sheep, or goat |
| Milkfat | At least 38% |
| Water | Less than 34% |
| Origin | Italy |
| Rennet | Animal, plant, or microbial |
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What You'll Learn
- Romano cheese is a term used in the United States and Canada for a class of hard, salty cheese suitable primarily for grating
- The most famous example of Romano cheese is Pecorino Romano, an exclusive Italian cheese with DOP designation from the Italian government
- Romano cheese can be made from the milk of cows, sheep, or goats
- The traditional Italian version of Romano is made with sheep’s milk and is called Pecorino Romano
- Romano has an intense flavour and is often used as a substitute for Pecorino
Romano cheese is a term used in the United States and Canada for a class of hard, salty cheese suitable primarily for grating
Romano cheese is known for its intense, solid and robust flavour. It has a grainy texture and a hard, brittle rind. The cheese is made from pasteurised or unpasteurised milk using animal, plant, or microbial rennet. The use of sheep's milk imparts a distinct flavour and texture to the cheese.
There are several types of Romano cheese, each of which is identified via descriptive prefixes. For example, Vaccino Romano is made from cow's milk, whereas Caprino Romano is made from goat's milk. The traditional Italian version of Romano is made with sheep's milk and is called Pecorino Romano, which translates to 'Roman cheese of the sheep'.
Romano cheese is often grated and sprinkled over pasta, salads, soups, and sauces to enhance their taste.
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The most famous example of Romano cheese is Pecorino Romano, an exclusive Italian cheese with DOP designation from the Italian government
Romano cheese is a term used in the United States and Canada for a class of hard, salty cheese suitable primarily for grating. It is the American imitation of Pecorino Romano, from which the name is derived. The most famous example of Romano cheese is indeed Pecorino Romano, an exclusive Italian cheese with DOP designation from the Italian government. 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. In the United States, Romano cheese can be made from cow, goat, and/or sheep's milk, but traditionally, it is produced using only sheep's milk, specifically from the Lazio region of Italy. This is what gives it its distinct flavour and texture.
Pecorino Romano is made from pasteurised or unpasteurised milk using animal, plant, or microbial rennet. It has a grainy texture and a hard and brittle rind. It is known for its solid and robust flavours and has been enjoyed as far back as the 1st century BCE. There are several types of Romano cheese, each of which is identified via descriptive prefixes such as Vaccino Romano (cow's milk) or Caprino Romano (goat's milk).
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Romano cheese can be made from the milk of cows, sheep, or goats
Romano cheese is a hard, salty cheese primarily used for grating. It is an American imitation of the Italian cheese pecorino romano, which is made from sheep's milk. In the United States, Romano cheese can be made from the milk of cows, sheep, or goats.
The traditional Italian version of Romano is made with sheep's milk and is called Pecorino Romano, which translates to 'Roman cheese of the sheep'. This cheese is recognised and protected by the laws of the European Union. However, United States law allows Romano produced entirely from sheep's milk to be called pecorino romano.
According to the U.S. Food and Drug Administration, Romano cheese must contain less than 34% water and at least 38% milk fat. It is made using pasteurised or unpasteurised milk and animal, plant, or microbial rennet. The rennet causes the milk proteins to coagulate and form curds, resulting in the cheese's grainy texture and hard, brittle rind.
There are several types of Romano cheese, each identified by descriptive prefixes such as Vaccino Romano (cow's milk) and Caprino Romano (goat's milk).
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The traditional Italian version of Romano is made with sheep’s milk and is called Pecorino Romano
Romano cheese is a term used in the United States and Canada for a class of hard, salty cheese suitable primarily for grating. It is the American imitation of Pecorino Romano, an exclusive Italian cheese with DOP designation from the Italian government. The traditional Italian version of Romano is made with sheep's milk and is called Pecorino Romano, which translates to 'Roman cheese of the sheep'. It is made using sheep's milk from the Lazio region of Italy, which gives it a distinct flavour and texture.
In the US, Romano cheese can be made from cow, goat, and/or sheep's milk. It must contain less than 34% water and at least 38% milkfat. In Italy, Romano is made using pasteurised or unpasteurised milk and animal, plant, or microbial rennet. It has a grainy texture and a hard and brittle rind.
There are several types of Romano cheese, each of which is identified via descriptive prefixes such as Vaccino Romano (cow's milk) or Caprino Romano (goat's milk).
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Romano has an intense flavour and is often used as a substitute for Pecorino
Romano is a hard, salty cheese that is primarily used for grating. It is made from cow, goat or sheep's milk, or a mixture of these. Romano has an intense flavour and is often used as a substitute for Pecorino.
Pecorino Romano is the traditional Italian version of Romano, made with sheep's milk from the Lazio region of Italy. The name 'Pecorino Romano' translates to 'Roman cheese of the sheep'. In the US, Romano is often made with cow's milk.
The process of making Romano involves curdling the milk using rennet, which causes the proteins to coagulate and form curds. This gives the cheese its grainy texture and hard, brittle rind.
Romano has a distinct flavour and texture due to the use of sheep's milk. It is often grated and sprinkled over pasta, salads, soups and sauces to enhance their taste. The cheese has been enjoyed since the 1st century BCE.
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Frequently asked questions
Romano is a hard, salty cheese, primarily used for grating. It is made from pasteurised or unpasteurised cow's, sheep's or goat's milk.
Romano is an Italian cheese, but it is also made in the United States and Canada.
Romano is made from cow's, sheep's or goat's milk. The traditional Italian version is made with sheep's milk and is called Pecorino Romano.
Romano has a distinct, intense flavour. It is known for its solid and robust taste.
