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Article: The Main Ingredient: Ewe'll love the real Pecorino Romano; Italian sheep's milk cheese stands apart from Parm
- Article from:
- Sunday Gazette-Mail
- Article date:
- June 12, 2005
- Author:
CopyrightCopyright 2005 Sunday Gazette-Mail. Provided by ProQuest LLC. (Hide copyright information)
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robbyers@wvgazette.com
tara@wvgazette.com
Many Americans believe there is little difference between Parmesan
and Romano cheeses. And they're right.
The dry, sawdust-like shavings that flutter out of those
ubiquitous green plastic cans - whether they contain "Parmesan" or
"Romano" - are harder to differentiate than West Virginia Democrats
and Republicans.
But if you add a few little words here and there - make them, say,
Pecorino Romano or Parmigiano-Reggiano - then the taste haze starts
to clear.
Parmesan is the name for less expensive Parmigiano-Reggiano knock-
offs. The true Parm is strictly produced, as it has been for
centuries, in a small section of Italy. Romano follows suit as the ...