Romano cheese Romano cheese Romano cheese is an American and Canadian term for a class of cheeses. They are hard, salty cheeses, suitable primarily for grating, similar to Pecorino Romano from which the name is derived. In spite of the name, it should not be confused with genuine Pecorino Romano which is an Italian product recognized and protected by the laws of the European Community, though 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. It must contain
Murcian cheese Murcian cheese Murcian cheese (Spanish: "queso de Murcia") is a fatty goats' milk cheese from the Murcia region of south-east Spain. It has a Protected Designation of Origin. The cheese is made only from milk from goats of the Murcian breed from registered herds which graze freely on scrub and coarse pasture characteristic of that dry geographical zone. The cheese is made in two forms: The goats are milked daily and after filtration the milk is warmed and curdled with an animal enzyme or another authorised agent. Depending on the type of cheese to be produced the process continues thus: