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Romano cheese is an American and Canadian term for a class of cheeses. In spite of the name, it should not be confused with genuine Pecorino Romano which is a typical Italian product recognized and protected by the laws of the European Community, a hard, salty cheese, suitable primarily for grating, from which the name is derived.〔(【引用サイトリンク】url=http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=133.183 )〕 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" suffices.〔 Romano cheeses are often grated over pasta, as substitutes for Parmesan. == See also == * Pecorino Romano, Italian Romano 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Romano cheese」の詳細全文を読む スポンサード リンク
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