Romano
Romano refer to hard cheeses which are generally made from cow, goat or sheep's milk. Romano which have firm texture, are ideal for grating or shaving into pizzas and pasta dishes to add flavor..
Romano is a variety of cheeses, namely:
(1) Pecarino Romano which is made from sheep's milk. This variety has a very firm texture, a pale yellow color and a fruity, salty, sharp flavour.
(2) Caprino Romano is a very sharp cheese made from goat's milk
(3) Vacchino Romano is a mild cheese made from cow's milk.
If not available, Romano can be subsitited with the following cheeses: Asiago, Manchego, Parmesan or Schabzieger
Related Articles | |
Kefalotyri | ■■■■■■■■■■ |
Kefalotyri refers to a tangy hard cheese from Greece that is made from sheep and goat's milk. Kefalotyri . . . Read More | |
Kashkaval | ■■■■■■■■■■ |
Kashkaval refers to a Bulgarian sheep's milk cheese, which is sold either as a semi-firm cheese, with . . . Read More | |
Anejo cheese | ■■■■■■■■ |
Anejo cheese refers to an "aged" white Mexican cheese with a dry, crumbly texture and a salty flavor. . . . Read More | |
Carbonara | ■■■■■■ |
Carbonara in the food context refers to a traditional Italian pasta dish originating from Rome, made . . . Read More | |
Baladi | ■■■■■■ |
Baladi refers to a soft unripened cheese from Lebanon with a mild, slightly salted flavor. It is similar . . . Read More | |
Liquid butter | ■■■■■■ |
Liquid butter refers to one of Mongolia's dairy products. Liquid butter can be made from the milk of . . . Read More | |
Yellow butter | ■■■■■■ |
Yellow butter refers to one of Mongolia's dairy products. Yellow butter is made from White butter . Either . . . Read More | |
Semi-Hard Cheeses | ■■■■■■ |
Semi-Hard Cheeses: Semi-Hard Cheeses refer to the kind/type/variety of cheeses that have been packed . . . Read More | |
Kasseri | ■■■■■ |
Kasseri refers to Greece's hard, scalded-curd, mild and white ewes' milk cheese similar to Provolone. . . . Read More | |
Cabrales | ■■■■■ |
Cabrales refers to a strong, semi-hard goat or cows' milk cheese. Varieties include blue veined and a . . . Read More |