Garlic Romano is a variety of Romano cheese that has been infused with garlic. It is an Italian cheese that is grated and used similarly to Parmesan cheese. The addition of garlic gives it a more pungent and savory flavor profile.
What is Romano Cheese?
Romano cheese is a hard, grated cheese from Italy. It is made from cow’s milk and has a sharp, salty flavor. Traditional Romano is made around the Rome region, hence the name “Romano.” It falls into the broader category of Italian grating cheeses like Parmesan and Pecorino Romano.
True Romano cheese has a Protected Designation of Origin (PDO) status, meaning it can only be called Romano if it is produced in specific provinces around Rome following traditional production methods. The most notable features of Romano cheese are:
- Hard and granular texture good for grating
- Savory, salty, and tangy taste
- Aged between 5-12 months
- Made from cow’s milk
- Has a hard, brown rind
In addition to being used grated, Romano can also be used for grating over pasta, on pizzas, in risottos, and in salad dressings.
What Does Garlic Romano Taste Like?
Garlic Romano has all the characteristic salty, tangy flavors of Romano cheese but with the added punch and aroma of garlic. The garlic gives it a more robust flavor profile. Specifically, you can expect garlic Romano to have:
- Sharp, intense salty and tangy flavors
- Savory, nutty undertones
- Pungent garlic aroma and taste
- Slight spiciness from the garlic
- Grainy, crumbly texture when grated
The intensity of the garlic flavor can vary between brands, with some being more subtle while others pack a real garlic punch. Overall, the garlic elevates an already bold Romano, making it bolder and morerustic.
How is Garlic Romano Made?
Authentic garlic Romano is made similarly to traditional Romano cheese but with the addition of garlic. Here are the basic steps:
- Start with high-quality, fresh cow’s milk.
- Add rennet to coagulate the milk.
- Cut the curds and let them rest.
- Drain the curds.
- Mix in crushed garlic cloves.
- Shape the cheese and let it age 5-12 months.
The key distinguishing step is adding crushed garlic during the cheesemaking process. This allows the garlic flavor to infuse into the curds before pressing into wheels for aging. The garlic is dispersed throughout rather than just on the surface.
As it ages, enzymes in the cheese break down the proteins and fats, developing the characteristic sharp flavor. The garlic notes become more mellow and integrated with the cheese over time. Garlic Romano may have a white or brown rind, depending on the style.
How is Garlic Romano Used?
Thanks to its hearty garlic punch, garlic Romano makes a perfect finishing and flavoring cheese. Here are some popular ways to use it:
- Grate over pasta dishes – Excellent tossed through garlic butter noodles or rich carbonara.
- Pizza topping – Grate over Neapolitan or Margherita pizzas.
- Salad topping – Pairs well with hearty greens, roasted veggies, or Caesar salad.
- Flavor soups and risottos – Garnish minestrone soup or risotto.
- Rub on meats – Complementary with grilled steak, lamb, or chicken.
- Cheese boards – Offers a punch of flavor and garlic aroma.
It works similarly to regular Romano but gives an extra garlic boost to dishes. The intensity can be adjusted based on personal taste and how much you grate. A little goes a long way with this bold cheese.
| Garlic Romano | Regular Romano |
|---|---|
| Pungent garlic aroma and flavor | No garlic flavor |
| Savory with spicy garlic notes | Savory and salty |
| Robust, rustic flavor | Strong, tangy flavor |
Where to Buy Garlic Romano
You can find garlic Romano at many grocery stores and specialty cheese shops. Some popular brands to look for include:
- BelGioioso
- Sartori
- SarVecchio
- Stella
- Galbani
It is often sold pre-grated in containers for convenience. You can also find it in wedge form at the deli counter to grate fresh yourself. Online gourmet retailers offer additional imported and artisanal varieties.
Price
Garlic Romano typically costs a few dollars more per pound than plain Romano. Expect to pay around $15-20 per pound. The price can vary based on the brand, age, and whether you buy grated or in wedges.
Storage and Shelf Life
To maintain quality, store garlic Romano cheese properly:
- Keep refrigerated at 35-40°F.
- If buying pre-grated, keep sealed in original bag or container.
- For wedges, wrap tightly in parchment paper or waxed paper.
- Avoid freezing, as this alters the texture.
- Keep away from foods with strong odors that can seep into the cheese.
Properly stored, grated garlic Romano will last around 2-3 months past its printed expiration date. Unopened wedges can last 2-4 months refrigerated.
Substitutions
If you don’t have garlic Romano on hand, here are some suitable substitutes:
- Regular Romano + garlic powder/granules – Grate some regular Romano and sprinkle on garlic powder to taste.
- Pecorino Romano + garlic – Another Italian grating cheese that can be combined with garlic.
- Parmesan + garlic powder – Won’t be as salty but can mimic the flavor.
- Asiago – Milder flavor but similar texture when grated.
While not exactly the same, these options can provide a comparable garlic-infused flavor in a pinch. Adjust the garlic amount to suit your taste preferences.
Conclusion
Garlic Romano is an Italian cheese that brings together the bold, salty flavor of Romano with a punch of garlicky goodness. The garlic is integrated right into the cheese, making it more robust and rustic. Beyond being delicious on its own, it can add a flavor boost to pastas, pizzas, soups, meats, and more. Just a small amount grated over a dish provides plenty of salty, savory garlic flavor. Next time you want to add big garlic taste to your cooking and grating cheese, reach for garlic Romano.