Romano Cheese

• Grated over pasta dishes: Romano cheese adds a salty, sharp, and savory flavor when freshly grated over pasta dishes like spaghetti, lasagna, and fettuccine alfredo. Its strong flavor complements rich sauces and enhances simple preparations.
• Used in pesto recipes: For a bolder pesto, replace some or all of the Parmesan cheese with Romano cheese. The robust flavor of Romano adds a unique depth to the classic basil pesto.
• Incorporated into cheese and charcuterie boards: Serve wedges or shards of Romano cheese on cheese and charcuterie boards alongside other hard cheeses, fruits, nuts, and cured meats. Its intense flavor provides a delightful contrast to sweeter and milder components.
• Added to bread and baked goods: Grated Romano cheese can be incorporated into bread doughs, focaccia, and savory muffins for a salty, cheesy flavor and a slightly crispy crust. This is great for adding extra flavor to these baked goods.
• Used in sauces and soups: Add grated Romano cheese to cream-based sauces and soups to add a savory, salty flavor and to thicken the sauce slightly. Its strong taste adds depth to the overall dish, especially in Italian-inspired dishes.
• Added to vegetable dishes: Sprinkle Romano cheese on roasted vegetables, such as broccoli, cauliflower, or asparagus, to create a flavorful crust and add a salty, umami element. It complements the natural sweetness of the vegetables.

• Good source of calcium for bone health and strength.
• Rich in protein, essential for muscle building and repair.
• Contains phosphorus, vital for energy production and bone health.
• Provides vitamin B12, important for nerve function and red blood cell formation.
• Lower in fat compared to some other hard cheeses, making it a moderate choice.

Romano cheese should be tightly wrapped in plastic wrap or beeswax wrap and stored in the refrigerator's cheese drawer to maintain its quality and prevent it from drying out. Avoid storing it near strong-smelling foods as it can absorb odors. For longer storage, you can freeze romano cheese; however, its texture may become slightly more crumbly after thawing. Use frozen romano within 2-3 months for best quality. If mold appears, cut off at least one inch around the mold spot before using the remaining cheese, ensuring the mold has not penetrated deeply.