Cheese, Romano
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.
Because cheese is essentially milk that is condensed it is important to choose romano cheese made from organic milk, free from hormones.
The Benefits
- Special diets: Diabetic, Gluten-Free Diet, Grain-Free Diet, Low Acid Diet, Low Carb Diet, Low FODMAP Diet, Low Oxalate Diet, Low Starch Diet, PCOS Diet, Pescetarian Diet, Primal Diet, Vegetarian Diet
- Excellent Source of: Calcium, Phosphorous
- Good Source of: Protein
- Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Poultry, No Pseudograins, No Coconut, No Corn, No Yeast, No Peanuts, No Citrus, No Nightshade, No Legumes, No Grains, Low Carbohydrate, Low Sugars
Related Foods
Selecting and Storing
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.
