Romano cheese
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This article relies largely or entirely upon a single source. (March 2013) |
Romano cheese is an American and Canadian 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 U.S. Food and Drug Administration 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 does not need to be used and any "suitable milk-clotting enzyme that produces equivalent curd formation" suffice.[1]
Romano is often served grated on pasta as an alternative to Parmesan.
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