Romao or queso al romero in Spanish means cheese with Rosemary.  This raw artisan sheep's milk cheese comes from La Mancha, Spain which is also home to the famous Manchego cheese. 

Romao is hand-rubbed with oil (lard) and fresh rosemary, then aged in caves for 8 months.  The result is a manchego cheese since its related where the rosemary and oil have permeated the cheese to complement its full flavor.

NOW available in 2 pound wheels.

 

 



I like to serve this with a Austin's Shock Top Chocolate Wheat beer during the winter or Pliny the

Elder by Russian River Brewing Co (Whenever I can get it!)

 

Big John's Cajun Mac-n-Cheese Recipe 

8 oz uncooked elbow macaroni

2 c shredded Big John's Cajun Cheese

1/2 c grated Parmesan Cheese ( I also use Pecorino Romano if that's all you have

2 c whole milk or heavy cream

1/4 c butter

2 1/2 tbl all purpose flour

 

Cook macaroni and drain.  In a saucepan, melt butter and slowly stir in flour to make a roux.

Slowly add milk to the roux, then stir in cheese until its melted and sauce is thick.

 

Place macaroni in casserole and pour cheese sauce over.  Bake for 20 minutes uncovered.