Romano Cheese: A Sharp, Classic Italian Staple

Romano cheese is a hard, salty cheese with a bold and robust flavour. It is primarily used for grating, similar to its Italian predecessor, pecorino romano, from which the name is derived. Romano is made from cow's, sheep's, or goat's milk, or a mixture of these. The cheese has been enjoyed as far back as the 1st century BCE and is a staple in many traditional Italian recipes.

History

Romano cheese is a hard, salty cheese with a bold, sharp, almost spicy flavour. It is primarily used for grating and is similar to pecorino romano, from which it takes its name. Despite this, 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 is most frequently made with cow's milk, while the traditional Italian version, pecorino romano, is made with sheep's milk.

Romano cheese was first created in the 1st century BCE in the Roman countryside, from which it derives its name. The cheese was designed to have a long shelf life, allowing it to feed the vast Roman troops, who ate it regularly with fava beans, a dish that many Roman families still eat today.

The cheese was originally produced in the Lazio region of Italy, surrounding Rome, and there are written reports of Romano cheese-making dating back nearly 2,000 years. For almost 20 centuries, it continued to be produced only in this region. Today, it is also produced in Sardinia, using the same traditional recipe.

Romano cheese has been enjoyed for centuries and remains popular in Italy and around the world. It is commonly packed by Italians in their May Day holiday picnic baskets and is a special ingredient in traditional dishes served at important holidays like Christmas and Easter.

There are several types of Romano cheese, each identified by prefixes such as 'Vaccino Romano' (cow's milk) or 'Caprino Romano' (goat's milk). The most famous example is Pecorino Romano, which has a DOP designation from the Italian government.

In the United States, Romano cheese can be made from cow, goat, and/or sheep's milk, according to Food and Drug Administration regulations. It must contain less than 34% water and at least 38% milk fat. The curing process takes at least five months, and the cheese is often grated and sprinkled over pasta, salads, soups, and sauces.

Taste and texture

Romano cheese is a hard, salty cheese with a bold, sharp, and tangy flavour. Its taste is almost spicy, and its texture is grainy with a hard and brittle rind. The cheese is aged for a minimum of five to six months, and this process contributes to its flavour development, making it stronger and more pronounced as it matures. The longer it is aged, the more complex and tangy it becomes.

The specific type of milk used to make Romano cheese also affects its taste and texture. It can be made from cow's, sheep's, or goat's milk, or a mixture of these. The traditional Italian version, Pecorino Romano, is made with sheep's milk and is saltier and tangier than other varieties. Cow's milk Romano, or Vaccino Romano, has a milder flavour and a smoother, less salty taste due to the different structure of fatty acids in cow's milk. Meanwhile, Caprino Romano, which is made from goat's milk, has a much sharper taste.

Romano cheese has a bold, savoury flavour that adds depth to dishes. It is commonly grated and used as a topping for pasta, pizza, and risotto, or shaved onto cooked dishes and cream sauces. Its salty, tangy taste enhances the flavours of other ingredients. When eaten on its own, Romano cheese is often paired with fruits, crackers, and wine, such as Riesling or Prosecco.

Romano cheese has a long shelf life due to its hard texture and low moisture content. When stored properly, it can last for several months to a year without spoiling. However, its taste and texture can change over time, becoming sharper and more intense as it continues to age.

How it's made

Romano cheese is a hard, salty cheese, primarily used for grating. It is made from cow, goat, and/or sheep's milk, with the traditional Italian version, Pecorino Romano, being made with sheep's milk. The process of making Romano cheese has not changed much in over 2,000 years, and involves the following steps:

Firstly, milk is heated to 90°F (32°C). Then, a culture is added to ripen the milk for about 60 minutes. Next, rennet is added to coagulate the milk, causing it to thicken and form curds. The curds are then cut into small pieces and heated to 116-118°F (46-48°C) to dry them out. The curds are then pressed into forms and salted.

After the cheese has been formed, it is soaked in brine for 24 hours and then rubbed with salt and washed several times. It is then dry-cured, occasionally turned and scraped, and may be coated with vegetable oil. Finally, the cheese is aged for at least five months, with longer ageing resulting in a stronger, more pronounced flavour.

How to store it

Romano cheese is a hard, salty cheese with a strong flavour. It is primarily used for grating and is similar to pecorino romano, from which it takes its name.

Romano cheese has a long shelf life, but it can still dry out or grow mould if not stored correctly. To keep it fresh, it should be wrapped tightly in wax paper or aluminium foil to protect it from moisture and air. It should then be stored in an airtight container in the refrigerator, which will slow down the ageing process.

When consuming the cheese, any mouldy portions should be trimmed off, and it should be stored separately from other cheeses to prevent cross-contamination.

Some sources suggest that the cheese can be frozen, although this may alter the flavour. It can also be stored in a vacuum-sealed bag, which will make it last for many months, or even over a year.

If you plan to eat the cheese within a week, some suggest storing it in a breathable container at room temperature to allow the cheese to retain its flavour and texture.

What to pair it with

Romano cheese is a versatile ingredient that can be paired with a variety of foods and drinks. Here are some ideas on what to pair it with:

Food Pairings

Romano cheese can be paired with foods that either contrast its salty notes or match its intensity. Here are some options:

• Pickled vegetables: An Italian giardiniera, or pickled vegetable mix, will bring a briny zing that pairs well with the cheese. The Chicago-style giardiniera is preserved in olive oil, adding some fatty notes to the pairing.
• Olives: Green or black olives can stand up to the saltiness of Romano cheese and provide a nice contrast in texture.
• Nuts: If your Romano cheese has been aged longer, it may develop more nutty flavours. Pairing it with walnuts or hazelnuts will enhance these notes.
• Sweet treats: The saltiness of Romano cheese is beautifully balanced by something sweet. Try pairing it with jams, honey, or a drizzle of balsamic vinegar. Fresh fruits like apples, melons, or figs can also be used to create a similar contrast of flavours.
• Crackers and bread: Romano cheese can be enjoyed on its own or with crackers or toasted bread. Its slightly glossy appearance makes it a visually appealing addition to any cheeseboard.
• Cooked dishes: Romano cheese is commonly grated and used as a finishing touch on pasta, pizza, and risotto. It can also be shaved or melted into sauces, adding a rich and savoury flavour.

Drink Pairings

When it comes to drinks, Romano cheese pairs well with both wine and beer. Here are some specific examples:

• Wine: Romano cheese's nutty tanginess pairs best with fruity wines like Riesling and Prosecco. If you prefer red wine, try a fruity and softer red like Chianti or Red Zinfandel.
• Beer: The bold taste of Romano cheese complements cider, fruit-infused beer, or a pale ale.

Frequently asked questions