Romano cheese
[ roh-MAH-noh ]
There are several different styles of Romano
CHEESE, all of which take their name from the city of Rome. Probably the best known is the sharp, tangy pecorino Romano, made with sheep's milk. Caprino Romano is an extremely sharp goat's-milk version, vacchino Romano a very mild cow's-milk
CHEESE. Most U.S. Romanos are made of cow's milk or a combination of cow's milk and goat's or sheep's milk. In general, the pale yellow Romano is very firm and mostly used for grating. See also PECORINO
CHEESE;
CHEESE.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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