Romano is a hard cheese of Italian origin prepared predominantly using cow's or sheep's or goat's milk or mixtures of two or all of these. Made since the 1st century B.C., there are several types of Romano cheese. Determined by the type of milk used, the name of Romano cheeses may be preceded by the word Vaccino (cow’s milk), Pecorino (sheep’s milk) or Caprino (goat’s milk). The most famous example of Romano cheese is Pecorino Romano, an exclusive Italian cheese with DOP designation from the Italian government.
One of the most popular Italian cheeses, Romano cheese, is made from pasteurised or unpasteurised milk using animal, plant, or microbial rennet. It has a grainy texture and a hard and brittle rind. The curing of Romano takes not less than five months and longer if it is planned for grating.
Every Romano cheese has its own peculiarities and shows different shades in texture and flavour. While Pecorino Romano, made from sheep’s milk, is sharp and quite tangy, the Caprino Romano made from goat’s milk, has an extremely sharp taste. The third variety made from cow’s milk, Vacchino Romano, is very mild in flavour.
Romano cheese is a table cheese that can be grated over pasta, soups and salad or shaved onto cooked dishes and cream sauces. It pairs well with fruity wines like Riesling and Prosecco.