How Do You Identify A Romano-Style Cheese?
There are actually three different types of Romano Cheese. Pecorino Romano is the true original and is made of sheep’s milk. Caprino Romano is made of goat’s milk. To help mass-produce the cheese, the Vacchino Romano, which most people are familiar with, is from cow’s milk. Here are some ways to identify it. Look at the color of the cheese. Romano cheese looks similar to a Parmesan, however, it is cloudier in nature. It is marbled white and off-white that you can only notice upon close inspection. Tap the cheese with a knife to see if it gives. True Romano shouldn’t, as it is an extremely hard cheese. Upon cutting, it can crumble quite easily, especially in thin slices. Smell the cheese to gauge its nose. Romano is very sharp and salty when sniffed and isn’t pungent like a blue. Because of the overwhelming amount of salt that tends to dominate the scent. Taste the cheese and see if your tongue bites back. For most people Romano is too sharp and salty to enjoy on its own or with a crack
