Romano cheese


Milk: Cows Milk
Romano is one of the oldest Italian cheeses. It is made by a special method, known as rummaging curd or draining the curd quickly after molding, and then piercing the surfaces slightly before salt is applied. In Europe, Romano is known by its original name Pecorino-Romano. The cheese has a fat content of 27 percent and water content of 32 percent.


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