Romano Cheese is one of the oldest types of Italian cheese made from sheep\u2019s milk. It\u2019s a hard cheese with a dense, brittle and crumbly texture, a pale yellow color that you can grate easily. Romano cheese has a mild flavor and comes with a strong aroma. Dating back to the first century B.C., the name follows the Italian word \u201cPecorino\u201d meaning sheep\u2019s milk. In those days, it served as the main food of the legionnaires\u2019 meals in ancient Rome. Traditionally, it was made with a mixture of cow\u2019s milk, goat\u2019s milk, and sheep\u2019s milk as well. Romano cheese needs about eight months to ripen. The longer this time takes, the better taste it gets. It is a valuable source of protein, calcium, and phosphorous that makes it a nutritious dairy product for everyday use. Romano cheese is a perfect product as a table cheese. People often serve it with strawberry and fig jam, or honey. It also goes perfect with pears, dried fruit, and chocolate for parties or gatherings. Moreover, you can grate it over your pasta, salad, and soup, or shave onto cream sauces. Pesto sauce is a favorite one made from a mixture of Parmesan and Romano cheese.<\/p>\n","protected":false},"excerpt":{"rendered":"
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