Poll: Parmesan or Romano?

[techs]

Parmesan sucks compared to Romano.

But Parmesan is better than nothing.

Discuss.

 

[zinfamous]

Parmesan is the god of cheeses.

what do you mean by Romano? Do you mean that Pecorino "romano" that is all over the place in the USA and is an insult to the glory that is true pecorino cheese?

Pecorino should be a semisoft, very mild cheese, and it is amazing. The hard, bitter romano crap over here...I just don't even know what that is supposed to be.

 

[HardcoreRobot]

parm, but the real stuff (does not come in a can)

 

[Patterner]

parm, but the real stuff (does not come in a can)

This.

I'm also a fan of Manchego, which has a somewhat similar flavor profile to good parmesan. Mmmmm, I could really go for a tapa of manchego wrapped in Jamon Iberico right about now.

 

[AstroManLuca]

Parmesan sucks compared to Romano.

But Parmesan is better than nothing.

Discuss.

You have obviously never had good Parmesan. HINT: It's not made by Kraft, and it doesn't come in a green can.

 

[nanette1985]

True parmigiano-reggiano is a cow's milk cheese. True romano is sheep's milk (peccorino romano) or goat's milk (caprino romano). Different, each has its uses.

 

[Lifted]

Romano >>>>>>>>>>>>>> Parmesan.

People that use Parmesan put it on their Ragu.

 

[lxskllr]

Romano. I like Parmesan, as well as most cheese, but prefer Romano. I like the flavor and texture better.

 

[FelixDeCat]

Anyone is better than Tony Romo.

 

[feralkid]

True parmigiano-reggiano is a cow's milk cheese. True romano is sheep's milk (peccorino romano) or goat's milk (caprino romano). Different, each has its uses.

:thumbsup:


Either/Or polls are the devils jockstrap.

 

[TraumaRN]

Depends on my mood, I buy blocks/wedges of either depending on how I want my homemade pizza to taste, or what kind of pasta i'm making....but if I really had to choose I'd say Parmesan because of the nutty earthy flavor that I really like. Pecorino Romano can just honestly be too mild for me.

Generally for homemade pizza I'll use fresh mozzarella(you know the stuff that comes in a brine)
I'll freshly grate some Parmesan Reggiano and just a touch of a local hickory smoked provolone cheese freshly grated of course.
Plus fresh basil, a touch of olive oil, and julienned shallots, simply outstanding pizza.

 

[stargazr]

Parmesan.

 

[sao123]

mozzerella + provolone > (romono or parm)

 

[Squisher]

Both?

There is Ramano, Parmesan, and Asiago in those two front loaves along with Jalapenos.

 

[Crono]

When I lived in Brooklyn, I had this neighbor who was from Italy. He and his wife brought me back a sizable wedge of Parmigiano Reggiano that they bought on one of their trips back home. It was incredibly delicious, and took me a while (weeks) to finish since I just nibbled on small pieces while reading. I haven't had any Parmesan since then that has tasted quite like it.

I've never had "real" Romano, being limited to what's available in stores around here, but I voted Parmesan regardless.

 

[KMc]

They're different cheeses and they have their own unique uses. I prefer Romano on my pasta and pizza, but Parmesan in my Risotto.