It's the one-year anniversary of the 2 Keto Dudes podcast. Carl Franklin and Richard Morris reflect on an amazing year both in their personal lives and in the lives of all of the people who they've helped help themselves. The dudes read what they think is a critical post from the Ketogenic Forums: Ten Things I Wish I Knew Before I Went Keto. Those who don't study history are doomed to repeat it, and keto is no different. We hope you can learn from our experience how to make your transformation go smoothly. Keep Calm and Keto On!
Richard mentioned that he thought Romano was made in the south of Italy. @fiorella from the ketogenic forum sent us a correction "As the name suggests, it's a cheese that's been consumed all the way back to the ancient roman times (common staple of legionnaires) and it is produced in the Lazio region (where the capital city, Rome, resides). The name is in fact protected, and Pecorino Romano is only made in certain area. It's made out of sheep's milk, ergo the name "pecorino" in Pecorino Romano. The Italian word for sheep is "pecora". Its close cousins are other pecorino cheeses, perhaps the second more famous one that is made in Tuscany. But, not as salty and pungent as the Romano. They are milder and eaten as slices. While Pecorino Romano is often grated and shredded, and added to dishes. While Pecorino Romano resides in the "Parmesan" category in American grocery stores, it's not made out of cows milk, as the famous Parmigiano reggiano."