There is also a box showing the acronym of the province of origin, the code of the producing cheese farm, the month and the year of production. The less seasoned typology is a great table cheese. Pecorino Romano PDO should be kept in a cool, dry place, wrapped in its original packaging. Suggested Wine Pairings: Chianti. In this recipe, we can find Pecorino Romano PDO: a sheep cheese with a characteristic aroma and a slightly piquant flavor. Montasio PDO is a cooked hard cheese.
It has a cylindrical shape with flat sides, with a smooth and elastic rind that darkens in color the longer it is matured. Pecorino Romano is a quintessential ingredient in beloved pasta dishes such as carbonara and amatriciana, but its versatility goes well beyond these classics. On a recent trip to Sardinia hosted by Uncommon Flavors of Europe , I had the opportunity to try it in many unexpected ways. Like this? Another night, I had a simple but amazing antipasto consisting of a thick slice of grilled Pecorino Romano like halloumi, the cheese has a very high melting point , prosciutto crudo, and red onion marmalade.
This was one of my favorite dishes of the entire trip, and one that can be easily recreated at home. Pecorino Romano more than holds its own in the contemporary kitchen—this historic cheese has stood the test of time for excellent reason.
For more pairing and recipe ideas, click here otherwise check out the Italy Magazine recipe section with everything from first courses to dessert! A Brief Foodie Guide to Sardinia.
Che caldo! Procida: The Flavors of Land and Sea. In Italy, romano cheese can be made with cow's, goat's, or sheep's milk the well-known pecorino romano. Here in Wisconsin, we make this flavor heavy-weight with cow's milk, so it's a little milder, lighter, and less fatty than the Italian versions.
But don't let it fool you — Wisconsin romano can still pack a knock-out punch. And we'll go 15 rounds with romano by our side anytime. You can use romano in any recipe that calls for parmesan or asiago , and you'll get even more of a flavor spike. When pasta, pizza, or hearty stews are on the menu, we like to set the table with a bowl of freshly grated romano. Quiches, omelets, and frittatas all perk up in romano's presence, and sprinkle of romano over fish, chicken, or vegetables before roasting will definitely dial-up the zing factor.
When mulling over your cheese and wine pairing , we recommend a big tannic Italian red like chianti, especially if you're snacking on bites of romano from a charcuterie board. A full-bodied chardonnay, sangiovese, barbera d'alba, montepulciano, zinfandel, cabernet sauvignon, or grappa can also hold their own with romano. For beers, try a crisp pilsner or an off-dry hard cider. Romano cheese is a hard Italian-style cheese type that originated near Rome.
Romano has a bold, nutty flavor with a tangy finish, and a grainy texture makes it easy to grate. Romano may be made from sheep's or goat's milk but for our world famous Wisconsin Romano we use cow's milk.
Romano is made with a technique called "rummaging curd," where the curd is drained very quickly after it is molded, and the surface is pierced before salt is applied. Romano is an aged cheese — it must be aged at least five months before it is sold and is often aged may be aged months.
Asiago is a moister, milder, hard to semi-soft cheese that can be melted or grated. Parmesan is a hard and dry cheese with a stronger flavor that asiago. Romano has the sharpest flavor of the three and is drier and harder than parmesan.
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