Romano cheese must be broken up to the size of corn kernels, stirred and heated to . The curd is drained, pressed into forms and the cheese is then soaked in brine for 24 hours. After brining, it is rubbed with salt and washed several times. Next it is dry-cured. It is occasionally turned and scraped, and may be coated with vegetable oil. Romano must be aged at least five months. Romano cheeses are often grated over pasta, as a substitute for, or, in combination with, Parmesan. Romano cheese Romano cheese is an American and Canadian term for a class of cheeses.
Carlin Romano Carlin Romano Carlin Romano is an American writer and educator. Romano is a critic-at-large for "The Chronicle of Higher Education." He teaches at Ursinus College and the University of Pennsylvania's Annenberg School for Communication part-time. Romano was a writer for the Philadelphia Inquirer for many years. He teaches at Ursinus College and the University of Pennsylvania's Annenberg School for Communication. He previously taught philosophy at Bennington College. In 1981, Romano reviewed books about philosophers for "The Village Voice Literary Supplement" and one book for "The New Yorker". His writing has appeared in "The Wall Street Journal", "The Nation", The Weekly