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
Manufacture of cheddar cheese Manufacture of cheddar cheese The manufacture of Cheddar cheese includes the process of "cheddaring", which makes this cheese unique. Cheddar cheese is named for the village of Cheddar in Somerset in South West England where it was originally made. The manufacture has since spread around the world and the name has become generic. In general, the milk is raw milk (whole or 3.3%). The milk must be "ripened" before adding in the rennet. The term "ripening" means allowing the Lactic acid bacteria (LAB) to turn lactose into lactic acid, which lowers the pH of the solution, greatly aiding in the