Romano cheese
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Romano cheese is an American term for a class of cheeses, some of them Italian, including Pecorino Romano, a hard, salty cheese, suitable primarily for grating, from which the name is derived.[1] Per FDA regulations, Romano cheese can be made from cow, goat, and/or sheep's milk and must be aged at least five months.[1] Dry milk and water can be added.[1] Milk can be bleached with benzoyl peroxide or a mixture of benzoyl peroxide with potassium alum, calcium sulfate, and magnesium carbonate.[1] Safe artificial coloring may be added.[1] Rennet doesn't need to be used and any "suitable milk-clotting enzyme that produces equivalent curd formation" suffice.[1]
[edit] References
- ^ a b c d e f "Sec. 133.183 Romano cheese.". http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=133.183. Retrieved 22 September 2011.
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