Romano Cheese


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.

Selecting and Storing Romano Cheese

Choose organic Romano cheese and keep refrigerated. It pairs well with apples, pears, tomatoes, olives,and pepperocini peppers; for wines try red wines such as Merlot, Cabernet Sauvignon, Zinfandel or Chianti and beer.

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Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Poultry, No Tubers, No Corn, No Yeast, No Peanuts, No Citrus, No Nightshade, No Legumes, No Grains,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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