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A variety of cheeses generally made from cow, goat or sheep's milk that are all classified under the Romano name. Some of the common varieties include Caprino Romano, which is a very sharp cheese made from goat's milk and Vacchino Romano, which is a mild cheese made from cow's milk. The most well known is the Pecorino Romano, which is made from sheep's milk and has a somewhat fruity, salty, sharp flavor. The Romano cheeses in the United States are generally made from a combination of cow milk and goat milk or from only sheep or cow's milk. The cheese is pale yellow in color and very firm in texture, making it a good grating cheese.
To grate Romano cheese, use a handheld grater or a rotary grater. To shave, use a vegetable peeler and slice very thin pieces from the block of cheese.
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