Cheese, romano

Fun Facts

1. Romano is one of the oldest Italian cheeses. It is made by a special method, known as “rummaging curd”; or draining the curd quickly after molding, then piercing the surfaces slightly before salt is applied.
2. here are several different styles of Romano, all of which take their name form the city of Rome. The best known is the sharp, tangy pecorino Romano, made with sheep’s milk.
3. Caprino Romano is an extremely sharp goat’s milk version; and vacchino Romano is a very mild cow’s milk cheese. Most U.S. Romanos are made of cow’s milk or a combination of cow, goat or sheep’s milk.
4. Romano cheese can be frozen if it’s first cut into small (1/2 pound) chunks, and wrapped in an airtight package. Thaw in the refrigerator, and use it up soon after it’s thawed.
5. Pecorino Romano is a key ingredient in all Roman pasta dishes like Carbonara, Amatriciana, and Cacio e Pepe. We like to say that Pecorino Romano has more flavor than parmigiano that’s why it’s used more here. It also pairs nicely with something sweet like fava beans.