Cheese lovers have snacked on Romano for about 2,000 years. Legend has it that a shepherd in ancient Rome filled his flask with milk. The milk was jostled along his journey and at the end he discovered coagulation (the separation of milk into solids) by accident. Good thing some accidents are so tasty!
Romano is similar to Parmesan, but with a sharper, saltier bite that adds a pleasantly tangy flavor to a wide variety of dishes. Heighten the flavor of Chicken Cacciatore by adding shredded Stella® Romano cheese to the sauce. Top French fries with shredded Romano and broil briefly to melt for a distinct flavor. You can also substitute grated Stella® Romano cheese for salt in vinaigrette dressing.
Sprinkle over steamed vegetables
Toss into pasta with olive oil and sautéed garlic
Toss with fresh tomatoes, chopped basil and olive oil as a topping for grilled or toasted bread
ESB (Extra Special Bitter) Ale