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.