Romano

Ro-mah´-no

Wisconsin cheesemakers make romano with cow milk and produce a cheese that, like its Italian counterpart, has slightly more fat and a flavor that is sharp, tangy and more assertive than parmesan. When Italian cheesemakers use sheep milk, they call it pecorino (sheep) romano.

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Appearance

Creamy white

Texture

Hard, granular

Flavor

Sharp, piquant

Serve.

Romano can be used in many of the same recipes as parmesan and asiago, especially when a more pronounced cheese flavor is desired. Serve a bowl of freshly grated romano on the table with pasta, steamed vegetables, soups, salads and pizzas. Sprinkle romano over egg dishes such as quiches or frittatas. Add grated romano to the breading used to coat chicken, fish or vegetables. Fry as usual.

Pair.

Beer: Ciders & Fruit Beers, Pale Ale

Wine: Cabernet Sauvignon, Chianti, Merlot, Red Zinfandel

Performance Notes - Bring hard cheeses to room temperature and score the rind before cutting. Italians categorize hard cheeses like parmesan and romano as granas, which refers to the granular texture they develop with longer aging.