Romano cheese

Romano cheese is a term used in the United States and Canada for a class of hard, salty cheese suitable primarily for grating similar to pecorino romano, 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.

[1] Milk can be bleached with benzoyl peroxide or a mixture of benzoyl peroxide with potassium alum, calcium sulfate, and magnesium carbonate but, in that case, vitamin A must be added after treatment.

[1] Rennet does not need to be used and any "suitable milk-clotting enzyme that produces equivalent curd formation" may be used.

The curd is drained, pressed into forms and the cheese is then soaked in brine for 24 hours.

Block of three-month-old Romano cheese