Years ago I had cheese ravioli at a red-sauce place. I had never tasted anything so strong. It was like someone hit me in the side of the head with a bag of baby vomit. (this is a good thing)
Fast forward to 2011. I am making my own ravioli and using ricotta and Locatelli romano. It is the same, the flavor is there, but not as strong as I would like. In addition to the 'butyric acid' flavor that I want, there is also a mustiness (moldy basement) flavor. But I really only want the 'butyric acid' flavor/smell. So I have increased the Romano to a 50/50 Romano/Ricotta mix, and I am still not satisfied.
I don't suppose there is another Romano with more butyric acid and less mustiness? Or maybe it is a function of age? I am even willing to try Asiago. (but I am pretty sure Asiago is not going to work in achieving what I want as I think I've had Asiago before and that is totally different flavor)