The Trio Of Cheeses In Trader Joe's Fan-Favorite Pomodoro Pasta Sauce

While Trader Joe's makes an array of pasta sauces, Trader Giotto's Three Cheese Pomodoro Pasta Sauce has emerged as a fan favorite. It's so tasty that it even took the second spot in Tasting Table's rankings of Trader Joe's pasta sauces. But what makes this sauce so special?

A typical pomodoro sauce is fairly simple, starting with sautéed garlic in extra virgin olive oil and including the addition of crushed tomatoes, ideally in the peak of their season. But Trader Joe's has tweaked this traditional sauce, amping up the flavor with the addition of three popular Italian cheeses: Parmesan, Romano, and Asiago. And while you'll see many other recipes that combine Parmesan and Romano, it's much rarer to see these three powerhouse ingredients working together. But once you taste the sauce, you'll realize that they are the perfect complement to each other.

So what do these three cheeses bring to the Trader Joe's sauce? First on the list of ingredients is Parmesan, a hard cheese that got its start in Italy. It is made from cow's milk and has a sharp, nutty taste that makes it perfect for topping pizza, pasta, and salads.

Romano is the second cheese featured on the label for the Three Cheese Pomodoro Sauce. Taking its name from the city of Rome, this cheese is actually one of the earliest ones produced, dating all the way back to the days of the Roman Empire. It tastes sharper and tangier than Parmesan. And while Pecorino Romano is made with sheep's milk, the version of Romano used by Trader Joe's is actually made with cow's milk.

Asiago, another cow's milk cheese, shares some of Parmesan's nutty quality, but it is a bit milder in flavor. It's also softer in texture and has a hint of sweetness to it. Asiago works well in a variety of preparations, from sliced in a sandwich to shredded over pasta or into a soup. Paired with its two other partners in crime, Parmesan, and Romano, Asiago helps round out the flavor of the Three Cheese Pomodoro. Its mild and sweet taste balances nicely with the two sharper, saltier cheeses, forming the perfect pasta sauce.