Romano Cheese

Romano Cheese Record from Hot Sauce Survey

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Ingredient NameRomano Cheese
Ingredient Type Dairy Products
World RegionNorthwest Europe
Wikipedia SummaryRomano cheese is a term used in the United States and Canada for a class of hard, salty cheeses suitable primarily for grating similar to Pecorino Romano, from which the name is derived. In spite of the name, it should not be confused with genuine Pecorino Romano which is an Italian product recognized and protected by the laws of the European Community, though United States law allows Romano produced entirely from sheep's milk to be called 'Pecorino Romano'.Per U.S. Food and Drug Administration regulations, Romano cheese can be made from cow, goat, and/or sheep's milk. Cream, skim milk and/or dry milk and water can be added or removed to create the correct level of milkfat. Milk can be bleached with benzoyl peroxide or a mixture of benzoyl peroxide with potassium alum, calcium sulfate, and magnesium carbonate but, in that case, vitamin A must be added after treatment. Curd must be broken up to the size of corn kernels, stirred and heated to 120 °F (49 °C).
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Recipes Using This (2)
Manufacturers Using This (1)
Ingredients Used With This Ingredient (14)
Peppers Used With This Ingredient (3)
Date Added2 Years Ago
Date Last Updated6 Months, 2 Weeks Ago
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