History and Tasting Notes on Authentic Romero Cheese from Spain

The Origins and History of Romero Cheese

Romero cheese, sometimes called queso romero, has a rich history and tradition behind it. This unique type of cheese originated in the Extremadura region of western Spain along the border with Portugal. In this arid, rugged area, sheep herding and cheesemaking using sheep's milk have been a way of life for centuries.

How the Cheese Got Its Name

There are a few theories about how romero cheese got its name. One is that it was named after the romero sheep, a breed specific to western Spain and Portugal that provides the milk for this cheese. Another idea is that the name comes from the Spanish word "romero" meaning a pilgrim or religious roamer. This could refer to the transhumance traditions of shepherds moving their herds to different elevations depending on the season.

Traditional Production Methods

Romero is a smaller style cheese made on the farms where the sheep are raised. It is produced in a very traditional manner, closely tied to the lifestyle and terrain of western Spain. The curd is pressed by hand into molds, then aged for a minimum of 60 days. Most ripening happens right in the natural caves of the region, which provide an ideal environment.

Sheep’s milk has more fat and protein than cow or goat milk, which gives romero cheese its distinctive creamy texture and rich flavor. The curds knit together in a way that results in a semi-firm cheese that melts in the mouth.

Unique Characteristics of Romero Cheese

There are a few things that set romero cheese apart from other Spanish sheep milk cheeses like manchego:

Smaller Shape and Size

While manchego comes in large wheels, romero cheese is produced in smaller truncated cone shapes around 4-5 inches tall and 3 inches across the widest part of the base. They generally weigh from 1⁄2 pound up to 11⁄2 pounds each at the most.

Grassy, Herbal Notes

The most prized romeros have a balanced and complex flavor profile. Expect notes of fresh grass, herbs like rosemary or thyme, Olives, and a distinct hazelnuttiness on the finish from the sheep’s milk. Some wheels take on hints of mushrooms or green almonds too.

Softer Texture

Manchego is often aged longer, which results in a firmer, drier texture that’s good for grating. Romero cheese has a softer, smoother paste when young that gets creamier as it ages. The buttery texture has a nice meltability perfect for cheese boards, tapas platters, or toasts.

How to Enjoy Romero Cheese

The smooth, subtle melt of romero cheese makes it versatile for many uses:

On a Cheese Board

A good romero is delicious on its own or paired with cured meats like Spanish chorizo, salchichón, or jamón ibérico as part of a tapas spread. Fruity green olives, almonds, and quince paste also complement it nicely.

In Baked Dishes

Grating over pasta, flatbreads, or casseroles right at the end of baking lets the cheese get all nice and oozy without breaking down too much. Potatos au gratin also benefits from a romero addition.

As a Snacking Cheese

The smaller size makes romero great for snacking. Let it come to room temperature then slice off bits to eat as-is. The firm yet creamy texture is almost like a cross between cheddar and brie. The nutty, olivey notes make it highly addictive.

Kids and babies like the milder young cheeses. Hashtag baby cheese lover!

Where to Find Genuine Romero Cheese

To get your hands on real deal romero cheese, you’ll likely have to go straight to the source in Spain. It’s rarely exported to other countries since almost all of it produced gets eaten up locally!

Your best bet is to visit Extremadura in person and go cheese shopping at some of the small cheesemakers in villages like Casar de Cáceres. The regions’s capital city, Cáceres, also has great traditional markets featuring romero and other regional delights.

If a trip isn’t in the cards, try and seek out an authentic Spanish deli or specialty grocer. Some gourmet shops with an emphasis on Spanish products may also be able to special order romero for you.

How to Spot Authentic Romero

With romero becoming trendy, some makers outside Spain have tried producing their own versions. To identify the real deal if shopping locally vs. abroad:

• Look for the Protected Designation of Origin (PDO) seal on the rind or packaging
• Check for a shorter, squatter shape vs. a thin, tall wheel
• Taste for those nutty, olivey notes instead of just plain sheepy flavors

Finding authentic romero cheese may take some sleuthing, but being able to taste this Spanish delicacy is well worth the effort!

FAQs

What type of milk is used to make romero cheese?

Romero cheese is made from 100% sheep's milk, specifically from native romero sheep breeds found in Extremadura, Spain.

Is romero cheese suitable for a low-sodium diet?

Yes, romero cheese is naturally low in sodium content. Even aged varieties typically contain less than 180mg of sodium per serving.

What wines pair well with romero cheese?

Dry Spanish white wines like Verdejo or Albariño complement romero's herbal notes beautifully. Rosés from Navarra or Rioja also make great pairings.

Can I replace Pecorino Romano with romero cheese when cooking?

You can, but prepare for some differences. Pecorino Romano is a sharper, saltier sheep milk cheese. Romero is milder in flavor with a softer texture when melted.