Romano Cheese

Store wrapped tightly in wax paper or parchment (not plastic) in the coldest part of the fridge. Avoid moisture to prevent mold. Properly stored, it lasts several months. Grated romano should be used within weeks.

Grate fresh just before using for best flavor—pre-grated loses pungency quickly.

Romano is saltier and sharper than Parmesan; start with less and taste as you go.

Works well in Italian dishes, carbonara, cacio e pepe, and Caesar salads.

Let it sit at room temperature for 15 minutes before grating for easier handling.

Pasta (especially with tomato or cream sauces)

Soups (minestrone, vegetable broths)

Salads (Caesar, arugula)

Eggs (frittatas, scrambled)

Legumes and bean dishes

Using too much—its saltiness and tang can overpower a dish quickly.

Storing in plastic wrap, which traps moisture and encourages mold.

Buying pre-grated versions that have lost their sharp character.