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
Swiss cheese in mechanical slicers. As a result, industry regulators have limited the eye size by which Swiss cheese receives the Grade A stamp. In 2014, 297.8 million pounds of Swiss cheese was reportedly produced in the United States. Baby Swiss and Lacy Swiss are two varieties of American Swiss cheeses. Both have small holes and a mild flavor. Baby Swiss is made from whole milk, and Lacy Swiss is made from low fat milk. Baby Swiss was developed in the mid-1960s outside of Charm, Ohio, by the Guggisberg Cheese Company, owned by Alfred Guggisberg. Swiss cheese Swiss cheese is a generic