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Roomano is similar to an aged Gouda, but is technically from the cheese family 'Proosdy'. These have lower butterfat than the required 48% for Gouda (this one has 45%) and their edges are noticeably sharper. This cheese defines the term 'flavor-dense.' Made of pasteurized cow's milk and aged up to 4 years, Roomano has an intense flavor of sweet-salty butterscotch. The granite paste is peppered with white flecks - calcium lactate crystals that form during extended aging - lending an assertive crunch. You'll need a heavy knife (and perhaps some protective goggles) to breach this rewarding fortress of cheese, and a nice brown ale to wash it down.

Just the facts

Country The Netherlands
Milk Type Cow
Pasteurization Pasteurized
Rennet Type Microbial
Age 3 years
Cheese Type Gouda
Wheel Weight 8 pounds
Pairing Recommendations

Pour a glass of...

  • Cabernet Sauvignon

    Full-bodied with no shortage of flavor. This grape is grown in almost every climate, which means lots of diversity across bottles.

    Old World Cabernet: Earthy with aromas of leather, hay, and dark dried fruits. Sometimes a hint of eucalyptus or violet.
    Pair with: Cheese with flavor that can stand up to this big wine. Alpine style cheeses like Comte or Appenzeller and some sweeter blues like Bleu d’Auvergne would make a good match.

    New World Cabernet: Characterized by bold oaky flavors and high levels of tannins. These wines are about as full-bodied as you can get, very jammy with flavors of reduced fruit.
    Pair with: Sweet clothbound cheddar or a Grana style cheese like Parmigiano Reggiano or Podda Classico.


  • Riesling

    This food-friendly wine ranges from super sweet to quite dry. Acidity, minerality, and aromas of tropical fruit are almost always present.

    Dry: Characterized by bracing acidity and stark minerality. Tropical fruit on the nose, stunningly balanced flavor overall.
    Pair with: This versatile wine works equally well with a fresh chevre (bringing out acidity) as it does a stinky Alsatian Munster (playing up the sweet/salty contrast).

    Sweet: The other end of the spectrum offers a cloyingly sweet, syrupy wine. Aromas of ripe peaches and tropical fruit dominate, along with floral, perfumed accents.
    Pair with: With something this strong it’s best to contrast the sweetness with something funky or salty: A pungent washed rind like Grayson or a punchy blue like Bleu du Bocage.


  • Bourbon

    Think: Caramelly, crystalline cheeses have the strength to stand up to bolder booze. With sweet bourbon, these cheeses become almost like dessert.

Roomano zoom

Makes a great cheese plate with...