|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, but in spite of the name, it should not be confused with genuine Pecorino Romano which is a typical Italian product recognized and protected by the laws of the European Community, a hard, salty cheese, suitable primarily for grating, from which the name is derived. 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. Dry milk and water can be added. Milk can be bleached with benzoyl peroxide or a mixture of benzoyl peroxide with potassium alum, calcium sulfate, and magnesium carbonate. Safe artificial coloring may be added. Rennet does not need to be used and any "suitable milk-clotting enzyme that produces equivalent curd formation" suffice.
Romano cheeses are often grated over pasta, as substitutes for Parmesan.
- "Sec. 133.183 Romano cheese.". Retrieved 22 September 2011.
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