Romano has slightly more fat and tastes sharper and more assertive than Parmesan.
When Italian cheesemakers use sheep’s milk, it’s called Pecorino (sheep) Romano.
Made with part-skim cow’s milk, Romano has a sharp, tangy and assertive flavor and a hard, granular texture.
HEALING TIP: Because cheese is essentially milk that is condensed it is important to choose romano cheese made from organic milk, free from hormones.