thumb|Block of three-month-old Romano cheese
Romano cheese is a term used in the United States and Canada for a class of hard, salty cheese suitable primarily for grating. It is the American imitation of pecorino romano, from which the name is derived; despite the name "Romano", it should not be confused with genuine pecorino romano, which is an Italian product recognized and protected by the laws of the European Union, although 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.
{| class="wikitable"
|+
!Energy
!110 calories
|-
|Fat
|8 g
|-
|Sodium
|406 mg
|-
|Protein
|9 g
|}
See also
- List of cheeses
- Parmesan