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
Paraguay cheese Paraguay cheese Paraguay cheese (; Guaraní: "kesú paraguai") is a cows' milk cheese from Paraguay. It gives the Paraguayan cuisine a high value in calories and proteins, especially in the salted dishes recipes, very characteristic of the country and an important part of its culture. It is a special type of cheese that is made from “curd” (a preparation that is made by mixing milk with rennet, part of the digestive tract of certain ruminant animals that secretes lactic acid during the digestion process), generally has salt and since it is made with whole milk, is very creamy and nutritious.