Romano cheese
is shaped into large wheels, similar to Parmigiano-Reggiano.
Romano cheese, which takes its name from the city of Rome, has a sharp character, a granular texture, a piquant finish and an assertive flavor profile redolent of toasted nuts. Romano facilitates several preparations, and serves as a capable substitution for other hard, sharp cheeses, such as Parmigiano-Reggiano, Asiago and Manchego. Grated Romano is commonly used in white sauces, such as Mornay, hearty soups, such as Tuscan bean, and pastas, such as bucatini carbonara.
Instructions
1. Use Romano cheese in place of grated Parmigiano-Reggiano. Similar to Parmigiano-Reggiano, Romano cheese has a hard texture, sharp character and salty undertones. Romano achieves the same consistency as Parmigiano-Reggiano when grated. It has a similar tart, nut-like flavor, and melts in a way consistent with Parmigiano-Reggiano.
2. Substitute Romano for grated Asiago. Asiago cheese has a granular interior similar to Romano, as well as a sharp character. Although it has slightly less fat than Romano, it melts well, and like Romano, can be used as a garnish or condiment.
3. Use cheese in preparations that call for Grana Padano. Romano shares the same crumbly interior, hard texture and melting properties as Grana Padano. Its assertive flavor is reminiscent of Romano, and shares the same briny piquancy.
4. Supplant grated Spanish Manchego with Romano. Like Romano, Manchego is produced from sheep's milk, and has the same textural quality. Its flavor profile, although slightly milder than Romano, has undertones of roasted almonds and a pleasant tartness in its finish.
Tags: Romano cheese, sharp character, assertive flavor, flavor profile, Grana Padano, hard texture