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-Gothic Romano-Gothic The Romano-Gothic is term sometimes used for the architectural style, also called Early Gothic, which evolved in Europe in the 12th century from the Romanesque style, and was an early style in Gothic architecture. In England "Early English Gothic" remains the usual term. The style is characterized by rounded and pointed arches on a vertical plane. Flying buttresses were used, but are mainly undecorated. Romanesque buttresses were also used. Romano-Gothic began to use the decorative elements of Gothic architecture, but not the constructional principles of more fully Gothic buildings. Especially in Germany, the term is used of relatively late