Richer and more assertive than its Italian relative Parmesan, Romano should be used when a more pronounced cheese flavor is desired. Although originally made with sheep's milk, Wisconsin cheesemakers use part-skim cow's milk to produce an equally delicious Romano. Before cutting, bring this cheese to room temperature and score the rind.
Flavor:
Sharp and tangy.
Goes Well With:
Pears, apples, tomatoes, nuts, olives, and pepperoncini.
