This wheel-shaped cheese can be made of sheep, cow,
or goat milk and has a hard, dry, pale yellow to tan
exterior that is sometimes coated with yellow, brown,
or black wax. Romano has a light yellow, hard, dry and
granular body. Its flavour is moderate to very strong,
rich, piquant and somewhat salty.
It is particularly good as a grating cheese and in "au gratin" dishes. It melts when shredded or grated and can be grated into very fine pieces for use as topping and in cooking. It is found in appetizers, grated in soups, breads, on pasta, in cooked foods. A young Romano cheese is also refreshing as a snack. Try pairing it with apples, pears, dried fruit, walnuts, thinly sliced Prosciutto, ham or salami.
Try Romano with hearty red wines such as Merlot and Cabernet Sauvignon, beer, tomato/vegetable juice.
Available in grated, wedge or whole form
