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	Romano cheese - Wikipedia, the free encyclopedia
		Romano cheese is a type of cheese that is known for being very hard, salty and sharp.
		True romano cheese is made from sheep's milk (pecorino romano) or goat's milk (caprino romano), though mass produced versions, as in the United States, are often made from cow's milk (vacchino romano).
		It is one of the oldest Italian cheeses.
	en.wikipedia.org /wiki/Romano_cheese (253 words)

	Pecorino Romano - Wikipedia, the free encyclopedia
		Pecorino Romano should not be confused with Pecorino Toscano (from Tuscany) and Pecorino Sardo (from Sardinia).
		Altough Pecorino Romano cheese, whose method of production was first described by latin authors like Varro and Pliny the Elder about 2000 years ago, was first created in the countryside around Rome, nowadays most of it is produced in Sardinia.
		Pecorino Romano cheese is used mostly in Central and Southern Italy.
	en.wikipedia.org /wiki/Pecorino_Romano_cheese (221 words)

	[No title]
		The cheese is then aged for 5-12 months, during which time the characteristic flavour and odour develop due to the action of the proteolytic and lipolytic enzymes.
		Romano cheese is high in protein and provides a good source of calcium, iron and phosphorous.
		Romano cheese is commonly used in a grated form as the low moisture content facilitates the grating of the cheese.
	www.milkingredients.ca /DCP/article_e.asp?catid=145&page=1101 (816 words)

	Romano Recipe
		Romano is one of the worlds oldest cheeses.
		Lightly pierce the surface of the cheese with a fork, so that the entire cheese is covered in small shallow holes spaced about 1/2 inch apart.
		Place the cheese in your refrigerator to age for at least five months (longer for stronger flavor).
	www.geocities.com /Heartland/Cottage/1288/hard/romano.htm (520 words)

	Cheese from the Babcock Hall Dairy Store (Site not responding. Last check: 2007-10-13)
		It is a curd pressed cheese with a dense, smooth, elastic texture, a mild, nutty, sweet flavor, and characteristic "eyes" that are formed by gases during ripening.
		It is a cooked curd, cheddared, and pressed cheese with a firm, tight texture, and varies from a mild to sharp flavor with age.
		Pecorino Romano cheese, made from whole sheep's milk curdled with lamb's rennet, was first imported to the United States from Italy in 1894.
	www.wisc.edu /foodsci/store/cheese.html (575 words)

	Amazon.com: Pecorino Romano Genuino by Lopez (1 Pound) by igourmet.com: Gourmet Food (Site not responding. Last check: 2007-10-13)
		Whereas Reggiano and Grana are the favored grating cheese of Northern Italy, Pecorino Romano dominates the southern portion of the country.
		Their special Romano, made from milk taken from their own herd of sheep that live just outside the city of Rome, has a grainy, crumbly texture that is much more flavorful than inferior varieties.
		As one distinguished cheese pundit remarked, "God didn't make cheese in shakers and it was not born grated." We recommend "Grate as you go" because flavor is rapidly lost in powdered form.
	www.amazon.com /exec/obidos/tg/detail/-/B0000D9N5E?v=glance (701 words)

	Cooking.com - Printer-friendly version of Recipe 3884
		In Italy, Pecorino cheese is made from sheep's milk -- the Italian word for sheep is pecora.
		In a large bowl, put the Pecorino Romano cheese and toss with the pepper (there should be enough pepper flecks to speckle the cheese).
		Add the pasta to the bowl of cheese and toss, adding the water it was cooked in if it is necessary to keep the spaghetti moist.
	www.cooking.com /recipes/rerecite_print.asp?No=3884 (166 words)

	arthur schuman inc.- italian cheeses (Site not responding. Last check: 2007-10-13)
		A special short bladed, lance-shaped knife is used to cut the cheese, by tracing a line along the top and sides of the cheese to divide it into exact halves.
		To test the cheese, cheese masters use a traditional hammer, which acts like a stethoscope telling the master exactly when the cheese is defect free and fully aged.
		CELLO Genuine Pecorino Romano is a special Pecorino Romano which is exclusively imported by Arthur Schuman Inc. Aged longer and with less salt, CELLO Pecorino Romano has unique packaging which helps it stand apart.
	www.arthurschuman.com /italian.html (873 words)

	Pecorino, Romano
		Made of part-skim sheep’s milk, it is one of the oldest of Italian cheeses, already recorded as an exported variety in the 1st century A.D. Although it has been compared to Parmesan, the two cheeses have distinctly different flavors.
		Hard cheeses and grating cheeses, such as the aged Pecorino Romano, are, like many European wines, a regulated product and major export; only those produced in specific regions may bear this name.
		Romano is also produced in the United States, Canada, and other countries, to be used as a grating cheese, and is made from the milk of cows, sheep, or goats.
	www.truestarhealth.com /Notes/1873004.html (430 words)

	[No title] (Site not responding. Last check: 2007-10-13)
		CHEESE MIXTURE-In a bowl combine the cottage cheese, Romano cheese, egg, parsley, rosemary, salt and white pepper.
		Sprinkle the sauce with 1/3 c of Romano cheese, add one third of the eggplant and spread it with half the cheese mixture.
		Sprinkle another 1/3 c Roman over the filling, add the remaining eggplant and spread it with the remaining sauce and bake the moussaka in a preheated moderate oven 350~ for 50 minutes or until it is browned and bubbling.
	fp.enter.net /~rburk/casseroles/greekcass/eggplant.txt (252 words)

	Ingredients : Pecorino-Romano Cheese
		It is an aged sheep's milk cheese that is made using lamb rennet.
		It is a hard cheese (not quite as hard as parmesan) and grates well.
		Most American Romano cheese is made with cow's milk and, as with many parmesans made in the U.S., is an inferior product.
	www.drgourmet.com /ingredients/cheese-pecorino.shtml (98 words)

	Hormel Foods - Glossary - Romano Cheese
		cheeses in the United States are generally made from a combination of cow milk and goat milk or from only sheep or cow's milk.
		The cheese is pale yellow in color and very firm in texture, making it a good grating cheese.
		cheese, use a handheld grater or a rotary grater.
	www.hormel.com /kitchen/glossary.asp?id=34074&hlite=true&querytext=Romano (184 words)

	Romano cheese Definition in the Food Dictionary at Epicurious.com (Site not responding. Last check: 2007-10-13)
		There are several different styles of Romano cheese, all of which take their name from the city of Rome.
		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.
	www.epicurious.com /cooking/how_to/food_dictionary/entry?id=4303 (220 words)

	Kitchen Dictionary: Romano Cheese
		A hard Italian cheese, Romano is one of the oldest Italian cheeses.
		Caprino Romano is an extremely sharp goat's milk version; and vacchino Romano is a very mild cow's milk cheese.
		How to store: Romano cheese can be frozen if it's first cut into small (1/2 pound) chunks, and wrapped in an airtight package.
	www.recipezaar.com /library/getentry.zsp?id=496 (257 words)

	FDA > CDRH > CFR Title 21 Database Search
		Grated cheeses is the class of foods prepared by grinding, grating, shredding, or otherwise comminuting cheese of one variety or a mixture of two or more varieties.
		The cheese varieties that may be used are those for which there are definitions and standards of identity, except that cream cheese, neufchatel cheese, cottage cheese, creamed cottage cheese, cook cheese, and skim milk cheese for manufacturing may not be used.
		(ii) If only parmesan and romano cheeses are used and each is present at a level of not less than 25 percent by weight of the finished food, the name of the food is "grated ___ and ___ cheese", the blanks being filled with the names "parmesan" and "romano" in order of predominance by weight.
	www.accessdata.fda.gov /scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?FR=133.146 (676 words)

	BBQ Lodge - Smoked Cheese Cheddar Swiss Gouda Blue Cheese Romano
		Since the smoking temperature for cheese is so low; it is very easy to add coals or wood beyond what is necessary.
		For the second batch of cheese, I only added previously used coals to the fire after the initial fire was going.
		I grated the Romano and used it on pasta and salad.
	www.bbqlodge.com /cheese/cheese.htm (883 words)

	Health YOUniversity - Health and Wellness Library
		Cheese provides calcium that not only helps to prevent osteoporosis, but may also help reduce the risk of hypertension and colon cancer as well.
		However, because of cheese's smooth texture, saliva flow is increased, reducing the increase of cavity-causing acids and increases the clearance of sugars from the mouth!
		Most of the lactose found in cheese is removed with the whey during the manufacturing process.
	www.nifs.org /HYOU/FeaturedRecipes/BakedOrangeRoughy.htm (471 words)

	SUGO: Eggplant Montasio \| ajc.com
		Top each eggplant slice with about 2 teaspoons tomato sauce, a teaspoon of remaining Pecorino-Romano, a slice of provolone, a thin slice of montasio or fontina cheese, a basil leaf and a slice of fresh mozzarella.
		Return to oven and bake for 5 minutes, or until cheese is melted.
		Remove from oven, place on serving platter and sprinkle with remaining Pecorino cheese and drizzle with olive oil.
	www.ajc.com /news/content/living/food/from04/eggplantmontasio093004.html (234 words)

	Romano Cheese Rolls (Site not responding. Last check: 2007-10-13)
		In a small bowl, combine the yeast in 1-1/4 cups of very warm water, and let it proof for 5 minutes or until it is foamy.
		In a large bowl whisk together 3-1/2 cups of the flour, the salt and the romano.
		You can use parmesan cheese instead of the romano cheese.
	www.globalgourmet.com /food/pasta/1299/rolls.html (205 words)

	Verdaccio Italian Cheeses
		Pecorino Romano is a flavorful, hard Italian cheese from Southern Italy used primarily for grating.
		Pecorino Romano is produced in 40 to 60 lb.
		Provolone cheese becomes drier and sharper with age and is used in many Italian cooking recipes.
	www.swissamerican.com /verdaccio.html (360 words)

	Locatelli Romano Cheese - Chez Cheeze - Cheese - Buy Gourmet Cheese
		Locatelli is the brand name for a very high quality romano cheese.
		Romano is a grating cheese used alone or in combination with Parmesan.
		Some people call it pecorino cheese which simply means sheep's milk cheese.
	chezcheeze.com /cart/product_info.php?products_id=82 (89 words)

	Antigo Cheese Company, Inc. (Site not responding. Last check: 2007-10-13)
		In a large bowl, combine Edam cheese, Swiss cheese, walnuts, sour cream, mayonnaise, pickle relish, green pepperm carrots, green onions and a dash of salt.
		For Noodles: In a small mixing bowl, combine egg, Parmesan or Romano cheese, milk and 1/2 teaspoon salt.
		In a large bowl, combine noodles and chilled cheese mixture.
	www.antigocheese.com /recipes.asp?mode=detail&id=55 (144 words)

	Romano cheese - Ingredients, Substitutions and Equivalents
		Pecornio Romano is quite tangy, sharp and salty and is made from sheep's milk.
		The U.S. versions of "Romano" tends to be made from cow's milk and considerably more mild than the imported cheeses.
		Broccoli Rabe With Garlic And Pecorino Romano Cheese
	www.gourmetsleuth.com /qa/equivalents_substitutions.asp?index=R&tid=2075 (160 words)

	Allrecipes \| More Recipes Like This \| Romano Cheese Crisp (Site not responding. Last check: 2007-10-13)
		Fashion a round loaf of your favorite type of bread into a bowl, and fill it with this smooth, cheesy beer dip.
		Monterey Jack and Cheddar cheeses melt to form the perfect blend.
		Straight out of Wisconsin, fried cheese curds are a favorite at carnivals and fairs.
	mrlt.allrecipes.com /mr/16950.asp?lnkid=631 (304 words)

	FoodTale: CHEESE
		Cheese was mankind's first and best fast food--and has come, over time, to be called the Food of the Gods.
		For the purposes of soup, hard cheese is mostly and excellently used.
		Generally poor for cooking purposes, these superb cheeses retain about 45% moisture and are ripened and brought to full flavor either through the action of mold (actually a penicillin mold) or by the action of bacteria.
	www.soupsong.com /fcheese.html (1982 words)

	Technorati Tag: romano (Site not responding. Last check: 2007-10-13)
		Romano Palace Hotel and Suites Acapulco Compare prices, read reviews, find deals for Romano Palace Hotel and Suites Acapulco.
		Order gourmet cheeses and thousands of gourmet cheeses and foods at igourmet.
		Tutto è nato da un’affermazione di Romano Prodi rilasciata al giornale tedesco “Die Zeit”, in...
	technorati.com /tag/romano (394 words)

	Italian Recipes of the Nitti family, Chicago
		Bake at 450° until the crust is brown around the edges and the cheese is bubbly.
		Mix flour with the Romano cheese and all the herbs, salt and pepper.
		Bake in a 350° preheated oven until heated trough and cheese is melted.
	www.tonynitti.com /recipes.html (3910 words)

	Allrecipes \| More Recipes Like This \| Romano Cheese Easter Bread (Site not responding. Last check: 2007-10-13)
		Grated Romano cheese and melted butter make this batter bread a sumptuous treat.
		This is a great picnic bread, filled with ham, cheese, pimento and olives.
		The bread machine does it all after you measure in the routine bread ingredients and a cup of cottage cheese.
	mrlt.allrecipes.com /mr/17257.asp?lnkid=631 (287 words)

	Recipe Center: Recipe Print 3X5
		Sprinkle with the 1 tablespoon Parmesan or Romano cheese.
		Sprinkle with 3 tablespoons grated Parmesan or Romano cheese.
		To serve, uncover and sprinkle with the 1 tablespoon Parmesan or Romano cheese.
	www.americanbaby.com /bhg/recipe/print/print3X5.jhtml?recipeId=1110&adCategory= (317 words)

	cheese graters by Villaware Zyliss Poco Barese
		Simply run the cheese over the blades on the top and let the stainless steel drawer catch what falls.
		This flip top server is a classic way to serve fresh grated Parmesan and Romano cheese.
		Grate hard cheese or soft ones, bread crumbs, nuts, or even shredded vegetables are yours with this versatile graters-shredders.
	www.kasbahouse.com /villawareonline/cheesegraters.asp (559 words)

	Cheemo Perogies (Site not responding. Last check: 2007-10-13)
		In 1999 we introduced the delicious and new Bacon and Romano Cheese Perogy.
		This delicious blend of potato, bacon, romano cheese and green onion is like a fully loaded stuffed potato inside a perogy.
		Choose from Cheddar, Onion, Cottage, or Bacon and Romano Cheese.
	www.cheemo.com /new.htm (377 words)

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