Romano cheese, in North America, refers to a class of hard, salty cheeses which are made from cow, goat, or sheep’s milk and are aged five months at least. Additional ingredients such as bleaching agents and colors may be used.
Romano cheese, like other hard cheeses, is high in fat and calories, as well as sodium.
Romano may contain rennet or enzymes of animal origin, making it unsuitable for vegetarians. Romano may contain blue or green food dyes.