Romano

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Romano is the North American name for a class of hard, salty cheese made mainly for grating, from cow, goat and/or sheep's milk. It imitates Italian pecorino romano and must hold at least 38% milkfat and under 34% water.

Brian Boucheron from Rochester, New York, United States of America, CC BY 2.0, via Wikimedia Commons

Key Facts

Country of Origin	Italy
Specific Origin	The U.S. and Canada
Milk Type	Cow's, goat's or sheep's milk
Milk Treatment	Pasteurized or unpasteurized
Fat Content	At least 38% milkfat
Moisture Content	Less than 34% water
Rind	Natural
Texture	Hard
Flavor	Mild, sharp, tangy
Aroma	Strong
Colors	Pale yellow
Rennet Type	Rennet not required; any suitable milk-clotting enzyme
Also Known As	pecorino romano (only when made entirely from sheep's milk)

What is Romano Cheese?

Romano is a term used in the United States and Canada for a class of hard, salty cheese suitable primarily for grating. The name comes from pecorino romano, the Italian cheese it copies. The two are not the same product. Pecorino romano is recognized and protected under European Union law, while Romano is a North American imitation, though U.S. law lets Romano made entirely from sheep's milk carry the pecorino romano name.

Food and Drug Administration rules let the cheese be made from cow, goat and/or sheep's milk. Cream, skim milk, dry milk and water can be added or removed to reach the required milkfat level. The milk may be bleached with benzoyl peroxide, or with benzoyl peroxide mixed with potassium alum, calcium sulfate and magnesium carbonate, in which case vitamin A has to be added after treatment. Rennet is not mandatory, and any suitable milk-clotting enzyme that produces equivalent curd formation can be used instead.

The finished cheese must contain less than 34% water and at least 38% milkfat, which keeps it dry and firm enough to grate. Color is controlled: safe artificial blue or green coloring may be added only to counter yellow tones in the milk.