Grocery · 8 oz
Imported Romano Cheese
What it is
This is a hard, dry, salty cheese made from sheep's milk. It has a sharp, tangy flavor that is more intense than Parmesan. The cheese is aged for at least five months, which contributes to its firm texture and complex taste. It is often sold in wedges or pre-grated. This particular variety is imported, suggesting it may adhere to specific traditional production methods.
How people cook with it
Romano cheese is a versatile ingredient that can elevate many dishes. Its strong flavor makes it a great finishing cheese or a key component in sauces and doughs.
- Grated over pasta dishes
- Mixed into bread dough
- Added to salad dressings
- Baked into gratins
When using romano cheese, consider its potent flavor. A little goes a long way. For pasta, grate it finely over the top just before serving to allow the heat of the dish to melt it slightly and release its aroma. In baking, it can be incorporated directly into the dough for a savory kick. When making sauces or dips, it can be whisked in to add depth and a salty note. It also stands up well to high heat, making it suitable for gratins and baked casseroles where it develops a lovely browned crust.
How it differs from similar foods
Compared to Parmesan, imported romano cheese typically has a sharper, more pungent flavor profile and is made from sheep's milk rather than cow's milk. This difference in milk source and aging process results in a saltier and tangier cheese, making it a bolder choice for recipes where a distinct cheese flavor is desired.
Who it is for
Home cooks and chefs who appreciate robust, salty cheese flavors will enjoy using this product.
How to keep the rest
To maintain the quality of the remaining cheese, wrap it tightly in plastic wrap or place it in an airtight container. Store it in the refrigerator. For pre-grated cheese, ensure the original packaging is resealed properly to prevent it from drying out or absorbing odors from other foods.