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Cheese the Second: Romano - Have You Accepted Cheeses Into Your Life? [entries|archive|friends|userinfo]
Gouda & Chedda

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Cheese the Second: Romano [Aug. 30th, 2008|12:13 pm]
Gouda & Chedda
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The cheese we selected this week is Pecornino Sheep Romano (which, we suppose, means that it's from sheep's milk instead of cow's) straight from the deli at the New Pioneer Co-Op. This hunk'a hunk'a kickass cheese* is very dry and quite strong, so we decided to offset it with some tasty Lundberg Rice and Sea-Salt crackers.

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Alone, Romano is a heavy, woody cheese which gives you an aftertaste that lingers, so we recommend having a beverage to wash it down (Chedda had some orange juice, the citrus in which offset the woodiness of the cheese quite nicely). The crackers also helped with the dry heaviness, and since they were rice crackers, their flavor didn't diminish that of the cheese.


As we were enjoying the cheese, I was suddenly struck by a brilliant bolt of lightning**.

"You know what would go great with this cheese?" I said. "Some kind of sun-dried tomato paste spread."

Lo and behold, in her cabinet Chedda happened to have some Prego garlic and onion tomato sauce. We put a dab of the sauce on the Romano, tasted it, and-- ZOWEE! It was delicious. Right then and there, we composed an inexpensive, tasty snack that you can serve at your next party. Just buy yourself a hunk of Romano (our entire brick of it cost about $5), a jar of the tomato sauce of your choice, and some mild crackers. Put your Romano on your cracker and your sauce on your Romano, and voila! Your guests will be begging to know where you got this idea***.


After our success with the tomato sauce experiment, Chedda's father gave her a ring on her telephone and remarked that Romano is usually served with pasta or cooked in some way. With the little Romano we had left, Chedda and I decided to experiment once again and fry a few chunks. We put some vegetable oil in a skillet (try olive oil if you're spunky), sprinkled on a little garlic salt, and simply fried our Romano until the edges turned golden.

Cheesies, I must confess to you: IT WAS FANTASTIC. Even better on toast and with some of our tomato sauce on top. We wished that we had more Romano to cook, but, alas, we had eaten it all. (Just think of putting it on your next sandwich!)


In conclusion, we would definitely call Romano a dinner cheese (with the exception of our appetizer idea, of course), especially when cooked and served on toast.

Until next week!


*I don't know where that came from either.
**I mean that metaphorically, of course.
***And you can take the credit all for yourself-- Chedda and I won't mind.

(This post written by Gouda.)
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