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
Bryndza under the Czech spelling "brynza". The word was first recorded as "brençe", described as "Vlach cheese", in the Croatian port of Dubrovnik in 1370. Bryndza was first recorded in Kingdom of Hungary, in 1470 and in the adjacent Polish Podhale in 1527. In Slovakia, bryndza serves as the main ingredient to bryndzové halušky, which is regarded the national speciality (halušky - small gnocchi - are mixed with bryndza and topped with fried chops of fatty bacon). Bryndza is therefore regarded as typically Slovak product. The modern version of the soft spreadable bryndza is believed to have been developed by entrepreneurs