Classic pecorino romano is made with whole sheep’s milk. Our award-winning romano, however, is made with part-skim cow’s milk and is naturally lower in fat. It is brined for 14 days (the rind needs to be removed before consuming), then cured for at least 1 year. Romano is a hard cheese with a crumbly texture and sharp flavor. It is an excellent choice for grating atop salads, steamed vegetables, pastas and soups. Try it as a substitute for parmesan or adding grated romano to your bread crumb coating for meats, fish and vegetables.