Romano cheese: Difference between revisions
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|description=Romano cheese is a type of cheese that is known for being very hard, salty and sharp. It is usually grated | |description=Romano cheese is a type of cheese that is known for being very hard, salty and sharp. It is usually grated | ||
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[[Image:Pecorino Romano.jpg|300px|thumb|right|Pecorino Romano]] | [[Image:Pecorino Romano.jpg|300px|thumb|right|Pecorino Romano]] | ||
'''Romano cheese''' is a type of cheese that is known for being very hard, salty and sharp. It is usually grated. It is different from normal [[cheeses]] because it requires more [[milk]] per pound, most water being lost in the process. | '''Romano cheese''' is a type of cheese that is known for being very hard, salty and sharp. It is usually grated. It is different from normal [[cheeses]] because it requires more [[milk]] per pound, most water being lost in the process. | ||
There are different types of romano cheese. True romano cheese is made from sheep's milk ([[Pecorino Romano]]) or [[goats' milk]] ( | There are different types of romano cheese. True romano cheese is made from sheep's milk ([[Pecorino Romano]]) or [[goats' milk]] (Caprino Romano), though mass produced versions, as in the United States, are often made from [[cows' milk]] ([[Vacchino Romano]]). Pecorino romano is sharp and tangy. Caprino Romano, the [[goats' milk]] version, has an extremely sharp taste. Vacchino romano is very mild in taste. Most of the romano cheeses made in the United States are made from [[cows' milk]] or with a mix of [[cows' milk]] and either sheep or goat milk. | ||
Romano cheese is made by a special method called "rummaging curd" which involves draining the curd quickly after molding. The surface is then pierced slightly before the cheese is salted. The cheese should age for five months before eating, and if the cheese is to be grated. Romano cheese has a fat content of 27%, and a water content of 32%. | Romano cheese is made by a special method called "rummaging curd" which involves draining the curd quickly after molding. The surface is then pierced slightly before the cheese is salted. The cheese should age for five months before eating, and if the cheese is to be grated. Romano cheese has a fat content of 27%, and a water content of 32%. | ||
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[[Category:Goats' milk cheeses]] | [[Category:Goats' milk cheeses]] | ||
[[Category:Cows' milk cheeses]] | [[Category:Cows' milk cheeses]] | ||
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Latest revision as of 15:06, 22 February 2020
Romano cheese is a type of cheese that is known for being very hard, salty and sharp. It is usually grated. It is different from normal cheeses because it requires more milk per pound, most water being lost in the process.
There are different types of romano cheese. True romano cheese is made from sheep's milk (Pecorino Romano) or goats' milk (Caprino Romano), though mass produced versions, as in the United States, are often made from cows' milk (Vacchino Romano). Pecorino romano is sharp and tangy. Caprino Romano, the goats' milk version, has an extremely sharp taste. Vacchino romano is very mild in taste. Most of the romano cheeses made in the United States are made from cows' milk or with a mix of cows' milk and either sheep or goat milk.
Romano cheese is made by a special method called "rummaging curd" which involves draining the curd quickly after molding. The surface is then pierced slightly before the cheese is salted. The cheese should age for five months before eating, and if the cheese is to be grated. Romano cheese has a fat content of 27%, and a water content of 32%.
This cheese is named after Rome itself, where it has been made for over two thousand years, originally in the region of Latium. It is one of the oldest Italian cheeses.
Calories in different varieties and various types of cheeses
The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.
For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g
If the Romano cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Romano cheese.
The calorie lists are sortable by clicking the up and down arrows in the heading columns
| Cheese type | Calories per 100g |
|---|---|
| American cheese | 371 |
| Blue cheese | 353 |
| Camembert cheese | 299 |
| Cheddar cheese | 402 |
| Cottage cheese | 98 |
| Edam cheese | 357 |
| Farmer's cheese | 98 |
| Feta cheese | 264 |
| Fontina cheese | 389 |
| Goat cheese | 364 |
| Gouda cheese | 356 |
| Gruyere cheese | 413 |
| Mozzarella cheese | 280 |
| Parmesan cheese | 431 |
| Pimento cheese | 375 |
| Provolone cheese | 352 |
| Queso blanco cheese | 310 |
| Ricotta cheese | 174 |
| Roquefort cheese | 369 |
| Swiss cheese | 380 |
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Errors and omissions
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#romanocheese #cowsmilk #cheeses #goatsmilk #italiancheeses #pecorinoromano #goatsmilkcheeses #vacchinoromano #dairyproducts #cowsmilkcheeses #ewesmilkcheeses