Romano cheese

Romano cheese.

Romano cheese is an American and Canadian term for a class of cheeses. In spite of the name, it should not be confused with genuine Pecorino Romano which is a typical Italian product recognized and protected by the laws of the European Community, a hard, salty cheese, suitable primarily for grating, 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 and must be aged at least five months.[1] Dry milk and water can be added.[1] Milk can be bleached with benzoyl peroxide or a mixture of benzoyl peroxide with potassium alum, calcium sulfate, and magnesium carbonate.[1] Safe artificial coloring may be added.[1] Rennet does not need to be used and any "suitable milk-clotting enzyme that produces equivalent curd formation" suffices.[1]

Romano cheeses are often grated over pasta, as substitutes for Parmesan.

See also

References

  1. 1 2 3 4 5 6 "Sec. 133.183 Romano cheese.". Retrieved 22 September 2011.
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