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.
Romano Racing Powered by a Cosworth DFV V8 engine, Romano finished in 6th place in the 1983 ASCC before going on to dominate the 1984 Championship. In 1984, Romano had the car re-engineered into a race winner by former Williams F1 mechanic Wayne Eckersley and it was renamed the Romano WE84. Romano and four time CAMS Gold Star winner Alfredo Costanzo drove the car in the final round of the 1984 World Endurance Championship at the Sandown Raceway in Melbourne. Reliability became an issue in 1985 which saw Romano fail to defend his Sports Car Championship. The sports car program came to