romano cheese
Also known as: romano
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Also known as: romano
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
An authentic Italian pasta dish featuring spaghetti in a rich, silky sauce crafted from egg yolks, Pecorino Romano cheese, crisp guanciale, and black pepper. This classic Roman recipe uses the pasta's residual heat to create a creamy sauce without a drop of cream, offering a deceptively simple yet elegant meal in under 30 minutes.
A beloved classic from Utica, NY! Tender escarole is sautéed with salty prosciutto, spicy cherry peppers, and garlic, then baked with a crispy breadcrumb and sharp Romano cheese topping. A perfect appetizer or side dish.
Romano cheese is a nutrient-dense dairy product that is an excellent source of calcium and phosphorus for bone health. It also provides high-quality protein and Vitamin B12, though it should be consumed in moderation due to its high sodium and saturated fat content.
Romano cheese is very high in protein, containing approximately 31.8 grams per 100g. This makes it an excellent source of complete protein, providing all essential amino acids necessary for muscle repair and maintenance.
Yes, Romano cheese is highly keto-friendly because it is high in fat and very low in carbohydrates. With only about 3.63g of carbs per 100g, it fits easily into a low-carb or ketogenic diet.
While not strictly lactose-free, Romano is a hard, aged cheese, a process that naturally breaks down most of the lactose. Many people with mild lactose intolerance can tolerate it, but those with severe sensitivities should test small amounts first.
Traditional Romano cheese, particularly Pecorino Romano, is often made using animal rennet, which means it is not strictly vegetarian. However, some modern brands use microbial or vegetable-based rennet, so it is important to check the specific product label.
Romano cheese has a very sharp, salty, and tangy flavor profile that is significantly more intense than Parmesan. It often has a slightly piquant or peppery finish, especially when made from sheep's milk.
Yes, Parmesan is the most common substitute for Romano cheese due to their similar hard textures. However, since Parmesan is milder and less salty, you may need to adjust the seasoning in your recipe to compensate for the loss of Romano's sharp tang.
romano cheese is a versatile ingredient found in cuisines around the world. With 387 calories per 100g and 31.8 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Store Romano cheese in the refrigerator wrapped tightly in parchment paper or wax paper. A solid wedge can last for 4 to 6 months, while pre-grated Romano should be used within 1 to 2 weeks for the best flavor and safety.
Yes, you can freeze Romano cheese, especially if it is already grated. While freezing may make the texture slightly more crumbly, the flavor remains intact, making it perfectly suitable for use in cooked dishes like sauces and casseroles.
Because of its bold flavor, Romano is best used as a finishing cheese grated over pasta, soups, and salads. It is also a popular ingredient in pesto, meatballs, and breading mixtures for chicken or eggplant.