Romano cheese

Romano cheese is a hard, salty cheese used mainly for grating.

Romano cheese is a hard, salty cheese used mainly for grating. In the United States and Canada, “Romano” usually refers to an American-style cheese inspired by Italian pecorino romano, while true Pecorino Romano is a protected Italian cheese made primarily from sheep’s milk. Romano cheese is commonly sold and used in Canada as a grating cheese, and the term is also used in Canadian English for the North American-style product rather than only the Italian protected cheese.

Origin and naming

Romano is associated with the Rome region of Italy and is commonly linked to Pecorino Romano, the traditional sheep’s-milk cheese. In North America, “Romano” often denotes a domestic imitation or adaptation rather than the protected Italian product.

Production and milk types

Traditional Romano-style cheese is made mainly from sheep’s milk, but commercial versions may also use cow’s milk or goat’s milk. Some makers use different milk blends depending on local regulations and desired flavour.

Flavour and texture

Romano is known for a hard, dry, granular texture and a bold salty taste with sharp, tangy notes. These qualities make it especially suitable for grating over finished dishes.

Culinary uses

Romano is commonly grated over pasta, sauces, soups, and baked dishes. Its intense flavour means it is usually used in small amounts rather than eaten as a table cheese.