while the term Romano cheese is only used in US and Canada and a less ideal product imo.
Romano cheese is an American and Canadian term for a class of cheeses, some of them Italian, including Pecorino Romano, a hard, salty cheese, suitable primarily for grating, from which the name is derived. Per U.S. Food and Drug Administration regulations, Romano cheese can be made from cow, goat, and/or sheep's milk and must be aged at least five months. Dry milk and water can be added. Milk can be bleached with benzoyl peroxide or a mixture of benzoyl peroxide with potassium alum, calcium sulfate, and magnesium carbonate. Safe artificial coloring may be added. Rennet does not need to be used and any "suitable milk-clotting enzyme that produces equivalent curd formation" suffice.
Here in Europe I have never heard just romano cheese
also other three mature PDO cheeses are the Pecorino Sardo from Sardinia; Pecorino Toscano, the Tuscan relative of Pecorino Sardo (made almost exclusively by Sardinians who emigrated to Southern Tuscany with their flocks in the 1950s); and Pecorino Siciliano (or Picurinu Sicilianu in Sicilian) from Sicily.
To be honest I would for a 100 % Ewes milk cheese from Italy - no matter what it was/is called. and not have a less ideal (fake) imo version.
ENFP -naturalist, visual/spatial and musical/verbal/chatty Dane - Mother to DD 22 , 0 rh- ,secr, likely Hunter Diamonds, superfoods,Neutral,*black dots, avoids
Thanks for the info, Henriette and Lloyd. The one I have found is definitely Italian in origin and therefore should be made from ewe's milk. It seems odd to me that the "faker" version Romano would be a Superfood for me whereas the purer vesion Pecorino is a Neutral for me.
My dad is italian, and we usually bought Locatelli Pecorino Romano, made from sheep's milk and grated it at home. I love the stuff, it's saltier tasting than some other hard cheeses. I have it as super also. I think I have parmesan and romano as superfoods. I think it has to do with the gut healing, gheelike, or butyric content, but not sure. The problem with these cheeses it that I want them on pasta or risotto, and those are still acceptable on my swami, but probably not so good for my weight.