Print Topic - Archive

BTD Forums  /  SWAMI Xpress  /  Pecorino vs. Romano Cheese
Posted by: balletomane, Friday, March 9, 2012, 8:41am
In my SWAMI, I have Romano cheese as a Superfood but Pecorino as Neutral. However, at my grocery store, I found Pecorino Romano. What is this? Should I consider it Superfood or Neutral?  ??)
Posted by: Henriette Bsec, Friday, March 9, 2012, 9:56am; Reply: 1
Pecorino romano is always made with Ewes milk( sheep) and maturedreally long.

http://en.wikipedia.org/wiki/Pecorino_Romano

while the term Romano cheese is only used in US and Canada and a less ideal product imo.

Quoted Text
Romano cheese is an American and Canadian term for a class of cheeses, some of them Italian, including Pecorino Romano, a hard, salty cheese, suitable primarily for grating, from which the name is derived.[1] Per U.S. Food and Drug Administration regulations, Romano cheese can be made from cow, goat, and/or sheep's milk and must be aged at least five months.[1] Dry milk and water can be added.[1] Milk can be bleached with benzoyl peroxide or a mixture of benzoyl peroxide with potassium alum, calcium sulfate, and magnesium carbonate.[1] Safe artificial coloring may be added.[1] Rennet does not need to be used and any "suitable milk-clotting enzyme that produces equivalent curd formation" suffice.[1]


Here in Europe I have never heard just romano cheese  ??) ??)

There is
Quoted Text
also  other three mature PDO cheeses are the Pecorino Sardo from Sardinia; Pecorino Toscano, the Tuscan relative of Pecorino Sardo (made almost exclusively by Sardinians who emigrated to Southern Tuscany with their flocks in the 1950s); and Pecorino Siciliano (or Picurinu Sicilianu in Sicilian) from Sicily.


To be honest I would for a 100 % Ewes milk cheese from Italy
- no matter what it was/is called.
and not have a less ideal (fake)  imo version.
Posted by: Lloyd, Friday, March 9, 2012, 12:25pm; Reply: 2
Quoted from balletomane
In my SWAMI, I have Romano cheese as a Superfood but Pecorino as Neutral. However, at my grocery store, I found Pecorino Romano. What is this? Should I consider it Superfood or Neutral?  ??)


My own SWAMI has always had one or the other. The latest run shows both as superfood which greatly simplifies things.

I had been treating all Romano as Romano based on the main beneficial (for me in my view) being the butyrate content. This may or may not be accurate and if so may not be true for others.

Posted by: balletomane, Monday, March 12, 2012, 3:18pm; Reply: 3
Thanks for the info, Henriette and Lloyd. The one I have found is definitely Italian in origin and therefore should be made from ewe's milk. It seems odd to me that the "faker" version Romano would be a Superfood for me whereas the purer vesion Pecorino is a Neutral for me.
Posted by: 312 (Guest), Monday, March 12, 2012, 4:34pm; Reply: 4
My dad is italian, and we usually bought Locatelli Pecorino Romano, made from sheep's milk and grated it at home.  I love the stuff, it's saltier tasting than some other hard cheeses.  I have it as super also.  I think I have parmesan and romano as superfoods.  I think it has to do with the gut healing, gheelike, or butyric content, but not sure.  The problem with these cheeses it that I want them on pasta or risotto, and those are still acceptable on my swami, but probably not so good for my weight. :-/
Posted by: Victoria, Monday, March 12, 2012, 5:42pm; Reply: 5
My cheese seller told me that Pecorino is the type of cheese.  Romano describes where that particular type of Pecorino was made.  They sell many kinds of Pecorino, such as Pecorino Fresco, etc.
Print page generated: Thursday, September 18, 2014, 2:01pm