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
Lancashire cheese only 6–8 weeks, resulting in a crumbly, fresh, high-acid cheese. Lancashire cheese Lancashire is an English cow's-milk cheese from the county of Lancashire. There are three distinct varieties of Lancashire cheese. Young "Creamy Lancashire" and mature "Tasty Lancashire" are produced by a traditional method, whereas "Crumbly Lancashire" (more commonly known as "Lancashire Crumbly" within Lancashire) is a more recent creation suitable for mass production. It is traditionally paired with Eccles cakes and Chorley cakes. For centuries, Lancashire dairy farmers' wives made cheese from surplus milk. On small farms there was insufficient milk from a single day to make a cheese,