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.
Vincent Romano the patron for the Neapolitan priesthood. He is also the patron for Torre del Greco as well as orphans and sailors. He is also a patron against throat tumors. Vincent Romano Saint Vincenzo Romano (3 June 1751 – 20 December 1831) – born Vincenzo Dominico Romano – was an Italian Roman Catholic priest born in Torre del Greco in Naples. Romano was a parish priest of the village of Herulano who was noted for his simplistic and frugal manner of living and for his great care of orphans. But the French invaders in his area in addition to some of