Romano cheese gives any dish a taste of Italy.
Salty and sharp, Romano cheese is a delicious complement to many meals. Romano is made through a special process called "rummaging curd," where the cow or sheep milk is quickly drained from the cheese curd after it has been molded. "Peccorino Romano" denotes Romano that has been made with sheep's milk. Romano is a hard, light yellow cheese with a thick rind.
Cooking
Romano cheese is great for adding a hint of Italy to many recipes. Add Romano to your family favorites like meatloaf or mashed potatoes. Stir into dips and serve cold or hot. Do not substitute for soft cheeses, like cheddar and mozzarella, in pizza or grilled sandwiches. The cheese will not melt properly and your meal will lack the same gooey consistency.
Garnishes
Sprinkle Romano onto a salad or the top of a bowl of soup. Toss with pasta and sauteed vegetables for an elegant finishing touch. Romano is also delicious when added to the top of eggs and quiche.
Substitutions
Romano cheese can be substituted in recipes that call for Parmesan or Asiago cheese. When substituting for Parmesan, it is possible that you will have to tweak the salt content, since Parmesan is saltier than Romano. Asiago cheese is sharper and tangier than Romano, so you may wish to reduce the amount of cheese used when substituting with Romano.
Entertaining
Chunks of crumbled Romano cheese make a rustic, yet elegant, appetizer at wine tastings or a cocktail party. Merlot, zinfandel and Chianti pair well with Romano and are robust enough to stand up to its salty piquancy. Serve with fruits like grapes and strawberries, along with a selection of other cheeses.
Tags: Romano cheese, Asiago cheese, Romano cheese, sheep milk, than Romano, with Romano
