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Dec 21, 2011 09:23 PM

Romano recommendation?


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)


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  1. The Fulvi DOP Pecorino Romano is much more fragrant, assertive, and flavorful than the Locatelli. And fairly easily available. Alternatively, a good-quality Pecorino Sardo, Pecorino Crotonese (Calabria, usually imported from Sardinia, though) or a Moliterno from Basilicata will have a rounder. warmer, but still sheepy flavor