What is Romano cheese?

Romano Cheese is a traditional Italian cheese, named around the city of Rome, which has been producing it since the birth of Christ. The cheese has a rich creamy yellow color, slightly granules and sharp, spicy, salty taste and is usually grated on other meals, even if it can be eaten simple. The technique used for the production of Romano cheese involves rumming curd, which means that curd cheese is released and punctured before salting and leaning, providing a unique hard cheese that is popular worldwide.

There are several different types of Romano cheeses. The real pecorino cheese Romano is made of sheep's milk and has a protected original designation from the Italian government, which means that only certain cheeses can be described as Pecorino Romano. In order to be considered pecorino, the cheese must be made from October to July in a certain part of Italy and with milk from specific sheep. In addition, the cheese must be round and meet the minimum weight requirements. This strict protection ensures that the peco inheritance will be protectedRino Romano and that consumers know what they get when they buy pecorino cheese.

Other types of Romano cheeses include Caprino Romano, especially a sharp version made with goat milk and a slight version made of cow's milk, Vacchino Romano. Especially in the United States, most Romano cheeses are made of cow's milk, because Americans are more accustomed to a slight taste, although some cheese manufacturers use milk mixtures to capture some traditional taste. In all cases, the cheese will age for at least five months and longer if it is designed for the grid.

Although Romano cheese can be found in a pre -included form, it is better to buy a wedge of cheese, because the wedge retains moisture and freshness. When choosing a wedge of Romano cheese, try tapokud it is possible, cheese from the round. Most renowned cheese dealers will give you a small sample that you should roll in your mouth to make all your taste buds feeltaste. High quality Romano cheese will have a rich, creamy taste and a slightly crunchy granulated feeling. If it is not possible to taste the cheese, look for a wedge with even color and no signs of cracking, excessive dryness or moisture.