Hi guys!

Quick question on Romano cheese.

It shows as a black dot on my Swami and when I google it, it says "Romano" is a term for all "Pecorino" cheeses, but Pecorino is an avoid for me....

So what is Romano cheese? Is Romano Pecorino different from just Pecorino?

Thanks for your help!

Also I when I search I found the following:
Most U.S. Romanos are made of cow's milk or a combination of cow, goat or sheep's milk.

Read more: http://www.food.com/library/romano-cheese-496?oc=linkback

So what is meant with Romano? Cow's or sheep's milk cheese?

The wikipedia article, which is still a stub, says that "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."

Sometimes it's tricky with cheeses. One name is often used for a variety of cheeses made from different milks and maybe not with the same culture.

As I see it one has to learn about cheese making or at least ask around in markets and specialized "boutiques" in order to get an idea and decide how deep and how much it is worth while to dive into the subject.

As much as I loved all kinds of hard cheeses incl. avoids, a black dot is a red light for me. As much as I search, all I'm going to remain with is a black dot, "facing a wall" as it were. I'd rather turn to the opposite direction and invest in superfoods/diamonds.  In one case I was striving to find out what was the recipe of some hard cheese that lightened my day. I was so content and relieved to find out that it was a Gouda, a neutral for me. It was a superb goat cheese, made by an outstanding local boutique dairy. I was indeed very happy for a while, until I realized that the taste was too sharp for me, and that in fact it didn't contribute to my well being as much as I needed.

Anyone else has had the same problem?

Pecorino means "sheep" so if the label says pecorino, it's not from cow's milk.

Pecorino: a hard, hearty sheep’s milk cheese, aged for about 8 months, sharp in flavor, whitish in color, formed into 65 LB wheels and used as a grating cheese (“pecorino” comes from the Italian word for sheep, pecora). Not designated by region, Pecorino is produced in various places around Italy. Pecorino Romano was its common name, because Pecorino was originally made in the province of Rome. Today you will find variations in name, according to location: Pecorino Toscano, Pecorino Sardo and Pecorino Siciliano. Each locale will have a slightly different flavor than the next. (p.s. apparently there is a ‘Romano’ cheese made in the US; be aware this version is made from cow’s milk, not sheep).

I think the issues are more in the US than elsewhere that you could purchase Romano and it could be from cow's
milk.  I look for the word Pecorino when I buy hard cheese.

Cecile, what is your genotype?  If romano is listed as a black dot then totally avoid it for now.....and then after the washout period of about 3 months, (from starting the diet and being fairly compliant)  if you're feeling well and would like to occasionally eat romano cheese, it should be fine  But treat it as you'd treat all black dot foods.....eating them sparingly and only as often that you feel you're tolerating them.  If you find your health negatively impacted by eating this black dot or any black dot, then it's probably best left in the "toxin" category until your gut has had a longer time to heal.

In my area I can find 'Romano' and Pecorino Romano.  My SWAMI tells me Romano is a Beneficial... my only cheese (hard or soft) beneficial!... while Pecorino Romano is a black dot.

Seems pretty simple to me.  If SWAMI tells me to eat Romano, I'm trusting SWAMI knows what it's doing, whether or not it comes from cows.

Quoted from Enobattar

In my area I can find 'Romano' and Pecorino Romano.  My SWAMI tells me Romano is a Beneficial... my only cheese (hard or soft) beneficial!... while Pecorino Romano is a black dot.

Seems pretty simple to me.  If SWAMI tells me to eat Romano, I'm trusting SWAMI knows what it's doing, whether or not it comes from cows.

OK, I see why Cecile is confused.  Now I am too.  Googled it again.  What you're relying on is
a label but it doesn't really say much if the label just says "ROMANO" because there are variables
and some Romano will be Pecorino from sheep's milk but in America and Canada the labeling
is rather general.  I read this on many different links....so all I can say is to see if the label specifically lets you know if it's coming from cow's milk or sheep's milk.  The indication for you
to use Pecorino Romano as a black dot implies to me that you can't have the milk from sheep.

Yet, how is manchego rated for you?  That cheese ONLY comes from a Manchego region in Spain
and all of it is from sheep.

Romano cheese is a traditional Italian cheese, named after the city of Rome, which has been manufacturing it since before the birth of Christ. The cheese has a rich creamy yellow color, a slightly granular texture, and a sharp, tangy, salty flavor, and is usually grated over other dishes, although it can be eaten plain. The technique used to make Romano cheese involves rummaging the curd, meaning that the curds of the cheese are drained and pierced before being salted and brined, yielding a unique hard cheese which is popular all over the world.

There are several different types of Romano cheese. True Pecorino Romano cheese is made from sheep's milk, and has a protected origin designation from the Italian government, meaning that only certain cheeses can be labeled as Pecorino Romano. To be considered a Pecorino, a cheese must be made between October and July in a certain part of Italy, and with milk from specific sheep. In addition, the cheese must be round, and meet minimum weight requirements. These stringent protections ensure that the heritage of Pecorino Romano will be protected, and that consumers know what they are getting when they purchase a Pecorino cheese.

Other types of Romano cheese include Caprino Romano, a particularly sharp version made with goat milk, and a mild version made from cow milk, Vacchino Romano. Especially in the United States, most Romano cheese is made from cow milk, because Americans are more used to the mild taste, although some cheese makers use milk blends to capture some of the traditional flavor. In all cases, the cheese will be aged for a minimum of five months, and longer if it is intended for grating.

And this is from another link

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.[1] 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.[1] Dry milk and water can be added.[1] Milk can be bleached with benzoyl peroxide or a mixture of benzoyl peroxide with potassium alum, calcium sulfate, and magnesium carbonate.[1] Safe artificial coloring may be added.[1] Rennet does not need to be used and any "suitable milk-clotting enzyme that produces equivalent curd formation" suffice.

I've got some pecorino Romano cheese in the fridge now (both pecorino and Romano are diamonds on my Swami) and the packaging says "strong tasting hard cheese made from unpasturised ewes milk" it's made in Rome and has the Italian agricultural ministry seal on it attesting to it's authenticity.

I'm in the UK. I guess the same standards (in terms of labelling and content) may not be applied in the same way in the US.

I guess if this subject continues to concern, perhaps the new version of SWAMI will clarify for us.  

http://www.bing.com/search?cp=1252&FORM=FREESS&q=romano&q1=site%3Adadamo.com


important is you all check your frequency values when adding dairy

@ Chloe: I'm an Explorer, somehow I haven't found out how to change the avatar...
I've been on the diet for nearly two months now and I think my Swami was saying two months for the washout period.

Manchego is an avoid for me, apart from Feta cheese all my neutral and beneficial dairies are from cow milk really.

I really wish Swami could clarify, as I would love to be "allowed" a hard cheese.

contact Tom Greenfield.....he might help clarify your swami choices, by means of our fact sheet for the swami pro reports.......check the practitioner registry for Tom s data

Cecile, to get your genotype on your avatar, try this


1)  Click on your name ......Go to "edit profile"
2)  Then go to "profile info"
3)  Then go to bottom of the page where it says  "personal message"
     In that long box, type in your genotype.

It should then show your genotype on your avatar