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.