Grocery
Milano's Romano Cheese
What it is
This is a hard, dry, salty Italian cheese made from sheep's milk. It has a sharp, piquant flavor that intensifies with age. The texture is granular and crumbly, making it easy to grate. It is a staple in Italian cuisine, often used to add a strong savory note to dishes. The cheese undergoes a lengthy aging process which develops its characteristic robust taste and firm consistency. It is a traditional cheese with a long history of production.
How people cook with it
Romano cheese is a versatile ingredient that adds a distinctive flavor to many dishes.
- Grated over pasta
- Mixed into sauces
- Added to soups
- Used in baked dishes
Romano cheese is most commonly used as a finishing cheese, grated finely over hot dishes like pasta, soups, and salads. Its salty bite can also be incorporated into doughs for breads and pastries, or melted into sauces for a rich, savory depth. When baking, it can be mixed into fillings or sprinkled on top for a golden crust. Its strong flavor means a little goes a long way, so it's often used in combination with milder cheeses to balance the taste. It can also be enjoyed on its own with crackers or fruit.
How it differs from similar foods
Compared to Parmesan, Romano cheese is typically made from sheep's milk, giving it a sharper, saltier, and more pungent flavor profile. Its texture is often more granular and crumbly than the smoother, harder texture of aged Parmesan. This distinct taste makes it a bolder choice for dishes where a strong cheese flavor is desired.
Who it is for
Home cooks and professional chefs who enjoy bold, savory flavors will find this cheese useful.
How to keep the rest
To keep the rest of the romano cheese fresh, wrap it tightly in plastic wrap or place it in an airtight container. Store it in the refrigerator. It is best to use it within a few weeks of opening for optimal flavor. Avoid letting it dry out, as this can affect its texture and taste.