What is difference between romano cheese and ricotta cheese?

Romano and ricotta are both Italian cheeses, but they are quite different in flavor, texture, and use:

Romano Cheese

* Flavor: Sharp, salty, and slightly nutty. It has a strong, pungent taste.

* Texture: Hard and granular, crumbles easily.

* Production: Made from sheep's milk (sometimes a blend with cow's milk), aged for several months.

* Uses: Often grated over pasta dishes, salads, soups, and vegetables. Can be used in sauces and fillings.

Ricotta Cheese

* Flavor: Mild, sweet, and slightly tangy. It has a delicate flavor.

* Texture: Soft, creamy, and slightly grainy.

* Production: Made from whey, the watery liquid left over after making other cheeses (like mozzarella).

* Uses: Often used in fillings for pasta (like ravioli and lasagna), baked goods, and desserts. Can be added to sauces and salads.

Here's a table summarizing the key differences:

| Feature | Romano | Ricotta |

|-----------------|------------------|-------------------|

| Flavor | Sharp, salty, nutty | Mild, sweet, tangy |

| Texture | Hard, crumbly | Soft, creamy |

| Production | Aged sheep's milk | Whey |

| Typical Uses | Grated over food | Fillings, desserts |

In short: Think of Romano as a strong, flavorful cheese for adding punch, while ricotta is a gentle, versatile cheese for adding creaminess and texture.