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An Italian cheese made of sheep's milk. Salty. When young it is eaten alone.
Aged, it is sharp and hard. Use grated as an ingredient in cooking or at
the table. The American counterpart is made from cow's milk.
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Milk Used |
Aging Period |
Color |
Texture |
Flavor |
Purchase Unit |
Romano Cheese
(Rō-mä´-nō)
called Sardo Romano or Pecorino Romano
(Italy) |
Cow’s
milk. In Italy, sheep’s milk (Italian law) |
5 to 12 months |
Light yellow inside and greenish black outside |
Very hard and granular |
Sharp. salty |
2- to 25-lb. units. shredded. grated |
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Milkfat in solids |
38.0% minimum |
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Moisture |
34.0% maximum |
Uses: Seasoning in soups, casserole
dishes, ravioli, sauces, breads; suitable for grating when cured for
about 1 year
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