What Is Romano cheese and How Can I Use It?

Romano cheese rewards a little know-how: how to choose it, cook it, store it, and substitute in a pinch. Browse 155 recipes to cook with it.

What is romano cheese?

Romano is a hard, dry grating cheese with a sharp, salty bite that lands louder than Parmesan. On grocery shelves "Romano" almost always means Pecorino Romano, the Italian original made from sheep's milk and aged until it grates into a fine, dry dust.

That aging and the sheep's milk are why it tastes the way it does: tangy and pleasantly funky, salty enough that a little goes a long way. It is a finishing and seasoning cheese, not a melting one.

Romano turns up in more than 150 recipes here, mostly pasta, soups, and baked dishes where it brings the salt and the punch.

Cooking With Romano

Grate it fine and add it near the end. Its job is to season, so most recipes fold it in off the heat or scatter it over the top, where its sharpness reads clearly.

It is the defining cheese of a true Spaghetti alla Carbonara, tossed with egg and pasta water into a glossy sauce.

Because it is so salty, treat Romano as part of your seasoning, not an extra. Taste before you reach for more salt, especially in soups like Vegetarian Ribollita or a brothy Neapolitan Cauliflower Soup.

It also stands up to bold partners. Garlic and cracked black pepper love it, and so do good olive oil and cured pork. In pesto it adds a sharp backbone, as in Tortellini with Walnut Pesto.

The most common mistake is treating it like a melting cheese. Romano does not melt smoothly; pile it on a pizza expecting stretch and it turns grainy and oily. Use it grated as a topping, with mozzarella or provolone doing the melting.

Romano Versus Parmesan

These two are cousins, but not twins. Parmesan (Parmigiano-Reggiano) is cow's milk: nutty and rounder. Romano is sheep's milk and comes across sharper and noticeably saltier.

Swap Romano in where you want more bite, but pull back on added salt. Many cooks blend the two: Parmesan for body, Romano for the sharp edge on top.

Substitutes

Pecorino Romano and Romano are effectively the same thing, so if you have one, you are set. Parmigiano-Reggiano is the next-best swap, milder and less salty, so add a pinch more or finish with extra.

Grana Padano works too and sits between the two in sharpness. Aged Asiago or dry Manchego can stand in for the sheep's-milk tang. For a non-dairy version, nutritional yeast with a little salt mimics the savory note, though not the texture.

Buying and Storing

Buy a wedge and grate it yourself. Pre-grated tubs are drier, often cut with anti-caking starch, and lose much of the punch that makes Romano worth using. A real wedge of Pecorino Romano shows a pale, dense, slightly crystalline interior.

Wrapped well, a hard cheese like this keeps for weeks. Store it in the fridge wrapped in parchment or wax paper, then loosely in foil or a bag, so it can breathe without drying out. Swap the paper every few days.

If a little surface mold appears on the rind, cut off at least an inch around it and the rest is fine; hard cheeses do not carry mold through the way soft ones do.

Save the spent rind to simmer in soup or tomato sauce for a savory boost, then discard it before serving.

Nutrition

Quick facts

Where to find romano cheese: Romano cheese is usually found in the cheeses section or aisle of the grocery store or supermarket.

Food group: Romano cheese is a member of the Dairy and Egg Products US Department of Agriculture nutritional food group.

In Chinese

罗马诺干酪

British (UK) term

Romano cheese

en français

fromage romano

en español

queso romano

How much does romano cheese weigh?

Related

Dairy and Egg Products

Recipes using romano cheese

There are 155 recipes that contain this ingredient.

Tom's Onion & Potato Soup

Onion and potato soup built on sweet butter-cooked white onions, shredded potato, garlic, and prosciutto, finished with grated Romano. A rustic Italian-style soup ready inside an hour.

Fantastic Focaccia Bread

Fantastic focaccia bread layers garlic, mozzarella, romano, plum tomatoes and olives on a pre-made pizza shell for a fast, cheesy Italian-style flatbread baked in 35 minutes.

Penne All'Arrabbiata

Fiery penne all'arrabbiata with pancetta, crushed Roma tomatoes, capers, green olives, anchovies, and hot chili peppers simmered in red wine. A bold, spicy Italian pasta ready in 45 minutes.

Chicken Drumstick in Chanterelle Sauce with steamed Potato Dumplings

July, the high season of chanterelle.. I like the combination of this mushroom with bear's garlic, and here it is..

Orzo with Spinach & Pine Nuts (Milliken & Feniger)

Orzo, spinach and pine nuts, with garlic, tomatoes and a bit of romano cheese makes an elegant side dish.

The Original recipe for SPAGHETTI ALLA CARBONARA

The true original Spaghetti Alla Cabonara recipe, directly from Italy!

Cheesy Artichoke Dip

Add some fun to a dinner party with this delicious dip that goes well with tortilla chips and salted crackers.

Pesto Chicken Florentine

Extremely rich combination of chicken, spinach and creamy pesto sauce. Serve with crunchy bread and romaine salad.

Fettuccine with Cream, Basil & Romano Cheese Sauce

Very easy and quick recipe. And oh so delicious! I used pancetta instead of bacon and I topped it off with grilled chicken and served it with seasoned steamed broccoli.

Fettuccine with Cream, Basil & Romano Cheese Sauce

Very easy and quick recipe. And oh so delicious! I used pancetta instead of bacon and I topped it off with grilled chicken and served it with seasoned steamed broccoli.

Nona's Meatballs

This recipe is over 100 years old. I add a twist to the recipe (and a little sweetness) by adding some golden raisins, like my favorite restaurant in Provincetown, Mass., does.

Spaghetti Alla Carbonara

Marvelous recipe. I prepared it exactly as written and wouldn't change a thing.

Roasted Mushrooms, Garlic & Pine Nuts with Pasta

Roasting concentrates the flavour and the roasted garlic doubles up on the depth of flavours. The portobello mushrooms add a meaty texture, and pine nuts add a nutty highlight.

Tortellini with White Sauce

Tortellini with prosciutto and sweet peas in an easy tortellini sauce based on mushrooms and garlic cream. Comes together & is on the table very quickly.

Stephen Lee's Zucchini-Pesto Muffins

These savory muffins are great for breakfast. They can be made in advance, frozen then defrosted in the microwave in a flash if you have a chance before they're gobbled up. The pesto, basil/garlic/pine nuts really create a wow factor. They're hard to resist.

Better than Macaroni & Cheese

Much better than classic Macaroni and Cheese. This version still has lots of cheesy flavor but is baked with juicy tomatoes and lots of mushrooms. Serve with a simple salad and make with whole wheat macaroni for a serious boost to the health value that's packed with flavor. A great family casserole.

Cheesy Macaroni & Cheese with Spinach & Feta

One of the best homemade mac n' cheese I've ever had. The flavor of the sauce was excellent. Instead of provolone I use asiago cheese. The bits of feta and spinach made for nice variety. Bread crumb topping added another layer of crunchy texture.

Chicken Cutlets Romano

Outstanding, the light herb and cheese enriched batter sealed in the juices and kept the chicken breast cutlets super moist.

Chicken Cutlets Romano

Outstanding, the light herb and cheese enriched batter sealed in the juices and kept the chicken breast cutlets super moist.

Trenette with Pesto, Potatoes & Green Beans

Authentic Italian trenette pasta tossed with fresh basil pesto, tender potatoes, and crisp green beans. A Ligurian classic using one pot for everything, ready in 40 minutes.

Ragged Pasta with a Thousand Herbs

Stracci pasta tossed with eight fresh herbs, extra-virgin olive oil, Romano cheese, and chopped tomatoes. An Italian herb pasta where the uncooked herb sauce is the star.

Awesome Beef Moussaka

Classic Greek beef moussaka layered with golden eggplant, pan-fried potato slices, spiced ground beef in tomato, and a fluffy bechamel topped with Romano and a whisper of nutmeg.

Grilled Pizza

Grilled pizza cooked right on the charcoal grates for a smoky, blistered, chewy-crisp crust, topped lightly with fontina, romano, fresh tomato, and basil. The bold technique that beats any oven pie.

Tuna in Scapece with Scallion Frocia

A vibrant Italian dish featuring tender tuna marinated in a zesty red wine vinegar and olive oil mixture, paired with a savory scallion and Romano cheese omelet (frocia). Perfect for a light, flavorful meal with a touch of spice and freshness.

Kimberley's Chilled Tomato Salsa with Angel Hair Pasta

Chilled fresh tomato salsa over hot angel hair pasta with Roma tomatoes, red and yellow peppers, basil, and extra-virgin olive oil. A no-cook summer sauce with Romano cheese on the side.

Pasta Rolls

Pasta Rolls are four-cheese stuffed pasta roulades wrapped in cheesecloth and poached in chicken broth, then sliced into rounds and served with sauce. A dinner party showstopper.

Bar-B-Q Pork Burgers

BBQ pork burgers blend ground pork with Romano cheese, breadcrumbs, and barbecue sauce, then grill alongside pineapple slices for a sweet-savory Hawaiian-style sandwich. Backyard cookout twist.

Butternut Squash Soup with Honey & Roasted Barley Risotto

Butternut squash soup with honey and a roasted barley risotto center, a restaurant-plated autumn soup where creamy risotto sits in the middle of a pool of silky squash soup. Elegant fall entertaining in a bowl.

Traditional Pizza Rustica with Italian Meats & Mint

Traditional Pizza Rustica with Italian Meats and Mint recipe

Cheese & Tomato Pizza

Cheese and tomato pizza layered with fresh basil, mozzarella, fontina, smoked gouda, and romano on a homemade crust. A four-cheese weeknight classic ready in 30 minutes.

Filetto Sorpresso Don

Filetto sorpresso don is a butterflied filet mignon stuffed with prosciutto, mozzarella, and truffle, then breaded, pan-seared, and finished in white wine and lemon pan juices.

Pass Attack Pesto Pizza

Four-ingredient pesto pizza with Romano cheese and pine nuts on a pre-made crust. No tomato sauce needed. Ready in under 30 minutes for game day or a quick weeknight dinner.

Prociutto & Pea Sauce

Prosciutto and pea cream sauce with sun-dried tomatoes, shallots, and Romano cheese tossed with penne. A rich Italian pasta sauce that comes together fast.

Sausage Bread

Italian sausage bread stuffed with hot sausage, mozzarella, Romano cheese, and eggs rolled in bread dough. A savory jelly-roll appetizer that freezes well.

Cheesy Beef Stuffed Eggplant

Cheesy beef stuffed eggplant hollows out parboiled eggplants, fills the shells with seasoned ground beef, Romano, and breadcrumbs, then bakes under tomato sauce. Italian-American main course.

Spinach Pesto Appetizer

Spinach pesto appetizer: a sliceable, high-protein cheesecake-style savory loaf with spinach, cottage cheese, cream cheese, and Romano. Perfect make-ahead party food served chilled with crackers or crostini.

Summer Risotto

Summer risotto loaded with chicken, prosciutto, mushrooms, peas, sweet peppers, and tomatoes, finished with Romano cheese. A one-pot Italian rice dinner ready in 30 minutes with fresh seasonal flavors.

Lynn's Vegetable Pasta

Lynn's vegetable pasta with broccoli, cauliflower, and mushrooms sauteed in garlic olive oil with red pepper, tossed with linguine and topped with ricotta and Romano cheese.

Lynn's Vegetable Pasta

Lynn's vegetable pasta with broccoli, cauliflower, and mushrooms sauteed in garlic olive oil with red pepper, tossed with linguine and topped with ricotta and Romano cheese.

Pizza Rustica with Roasted Red Peppers & Provolone

Pizza Rustica with Roasted Red Peppers and Provolone recipe

Fresh Minestrone Soup

Fresh minestrone soup made in the microwave in 13 minutes with spirelli pasta, mixed vegetables, beef stock, and Italian herbs. A solo or two-bowl quick lunch with no stovetop required.

Miniature Pizza

English muffin mini pizzas with mozzarella, tomato sauce, oregano, and your choice of pepperoni, sausage, anchovy, or mushroom toppings. Ready in 15 minutes in the microwave.

Grilled Garden Pizza

Grilled pizza with oat-flour crust, fresh Roma tomatoes, basil, bell pepper, and melted mozzarella. Homemade dough grills in minutes with a smoky charred crust.

Spaghetti All'Amatriciana

Spaghetti all'Amatriciana with salt pork, sieved tomatoes, white wine, chili pepper, and pecorino Romano. A classic Roman pasta sauce with smoky, spicy, tangy depth.

Mom's Green Noodles

Mom's green noodles: egg noodles tossed in a parsley-butter-sour cream sauce with Parmesan, Romano, and fresh garlic. A bright, herby family pasta recipe in under 30 minutes.

Shaved-Fennel Salad with Oranges & Pecorino

Jazz up your winter repertoire with a tangy, colorful pomegranate dressing.

Popcorn with Parmesan & Pecorino

Popcorn tossed with melted butter, grated Parmigiano-Reggiano, and Pecorino Romano. A savory movie-night upgrade with salty, nutty cheese clinging to every kernel.

Fried Asparagus

Deep-fried asparagus spears coated in egg wash and bread crumbs, finished with freshly grated Romano cheese. Blanched first for a tender center with a crispy shell.

Pizzeria Recipe

Pizzeria-style deep-dish pizza: a cornmeal-crisp homemade crust pressed up the sides of a deep pan, layered Chicago-style with mozzarella under crushed plum tomatoes, herbs, sausage, and Parmesan.

Vegetarian Ribollita

Classic Tuscan ribollita, a thick bread soup with cannellini beans, cabbage, spinach, zucchini, and rosemary. Finished with Romano cheese and a drizzle of extra-virgin olive oil.

All 155 recipes