Romano cheese is a term used in the

United States The United States of America (U.S.A. or USA), commonly known as the United States (U.S. or US) or America, is a country primarily located in North America. It consists of 50 states, a federal district, five major unincorporated territori ...

and

Canada Canada is a country in North America. Its ten provinces and three territories extend from the Atlantic Ocean to the Pacific Ocean and northward into the Arctic Ocean, covering over , making it the world's second-largest country by tot ...

for a class of hard, salty cheese suitable primarily for

grating A grating is any regularly spaced collection of essentially identical, parallel, elongated elements. Gratings usually consist of a single set of elongated elements, but can consist of two sets, in which case the second set is usually perpendicul ...

similar to Pecorino Romano, from which the name is derived. In spite of the name, it should not be confused with genuine

Pecorino Romano Pecorino Romano () is a hard, salty Italian cheese, often used for grating, made with sheep's milk. The name "pecorino" simply means "ovine" or "of sheep" in Italian; the name of the cheese, although protected, is a simple description rather t ...

which is an Italian product recognized and protected by the laws of the

European Union The European Union (EU) is a supranational political and economic union of member states that are located primarily in Europe. The union has a total area of and an estimated total population of about 447million. The EU has often been de ...

, though United States law allows Romano produced entirely from sheep's milk to be called "Pecorino Romano". Per U.S.

Food and Drug Administration The United States Food and Drug Administration (FDA or US FDA) is a List of United States federal agencies, federal agency of the United States Department of Health and Human Services, Department of Health and Human Services. The FDA is respon ...

regulations, Romano cheese can be made from cow, goat, and/or sheep's

milk Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. Immune factors and immune-modula ...

. It must contain less than 34% water and at least 38% milkfat.

Cream Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process ...

skim milk Skimmed milk (British English), or skim milk (American English), is made when all the milkfat is removed from whole milk. It tends to contain around 0.1% fat. Background Historically, skimmed milk was used for fattening pigs, and was recommended ...

and/or dry milk and water can be added or removed to create the correct level of

milkfat Butterfat or milkfat is the fatty portion of milk. Milk and cream are often sold according to the amount of butterfat they contain. Composition Butterfat is mainly composed of triglycerides. Each triglyceride contains three fatty acids. But ...

. Milk can be bleached with benzoyl peroxide or a mixture of benzoyl peroxide with

potassium alum Potassium alum, potash alum, or potassium aluminium sulfate is a chemical compound: the double sulfate of potassium and aluminium, with chemical formula KAl(SO4)2. It is commonly encountered as the dodecahydrate, KAl(SO4)2·12H2O. It crystalli ...

calcium sulfate Calcium sulfate (or calcium sulphate) is the inorganic compound with the formula CaSO4 and related hydrates. In the form of γ-anhydrite (the anhydrous form), it is used as a desiccant. One particular hydrate is better known as plaster of Paris ...

, and magnesium carbonate but, in that case,

vitamin A Vitamin A is a fat-soluble vitamin and an essential nutrient for humans. It is a group of organic compounds that includes retinol, retinal (also known as retinaldehyde), retinoic acid, and several provitamin A carotenoids (most notably ...

must be added after treatment. Safe artificial blue or green coloring may be added only to counter any yellow coloring of the milk. Rennet does not need to be used and any "suitable milk-clotting enzyme that produces equivalent curd formation" may be used. Curd must be broken up to the size of corn kernels, stirred and heated to . The curd is drained, pressed into forms and the cheese is then soaked in brine for 24 hours. After brining, it is rubbed with salt and washed several times. Next it is dry-cured. It is occasionally turned and scraped, and may be coated with vegetable oil. Romano must be aged at least five months. Romano cheeses are often grated over pasta, often in combination with

Parmesan Parmesan ( it, Parmigiano Reggiano; ) is an Italian hard, granular cheese produced from cows’ milk and aged at least 12 months. It is named after two of the areas which produce it, the provinces of Parma and Reggio Emilia (''Parmigiano'' ...

References

American cheeses {{cheese-stub

See also

References