General Discussion

Romano recommendation?


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
General Discussion 1

Romano recommendation?

Delivery_Boy | Dec 21, 2011 09:23 PM


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)


Want to stay up to date with this post?

Recommended From Chowhound