Romano cheese

Romano cheese

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.^[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 cheeses are often grated over pasta, as substitutes for Parmesan.

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