Romano

Romano Cheese

Our Romano is made with fresh milk gathered daily from local farmers. Its piquant, pleasant flavor develops over 5 months of aging in special curing rooms. With a more aggressive character than Parmesan, Romano offers maximum taste with every morsel. Its sharpness will allow you to use less cheese while adding an abundant amount of flavor to any dish.

About This Cheese

• Texture: Hard
• Flavor: Strong, sharp
• Appearance: Golden yellow with a 1/4 inch to 1/2 inch rind
• Milk Source: Raw cow's milk
• Aging: 5 months
• Gluten free
• rBST free
• All natural
• Crafted in Wisconsin, America's Dairyland

Pair with nuts, dried fruit and a strong red wine.

Serving Suggestions

• Toss steamed vegetables with hot pasta and top with shredded Romano.
• Grate onto homemade breadsticks before baking.
• Melt into pasta sauces for extra flavor.

Recipes From Our Kitchen

• Cheesy Meatballs
• Meatballs with Romano
• Rigatoni Alla Carbonara
• Spinach Salad with Prosciutto Dressing
• Tuscan Bruschetta
• Lemon Barley Pilaf with Grated Romano
• Romano-Ricotta Dip

Award Winning Cheese

2015 - U.S. Championship Cheese Contest
(3rd Place)

2013, 2011 - U.S. Championship Cheese Contest (1st Place) Best of Class

2008, 2004 - American Cheese Society
(1st Place) Best of Class

Ingredients

Cultured milk, enzymes, salt.