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.
Johnny Romano Johnny Romano John Anthony Romano Jr. (born August 23, 1934) is an American former professional baseball player. He played in Major League Baseball as a catcher for the Chicago White Sox (1958–59, 1965–66), Cleveland Indians (1960–64) and St. Louis Cardinals (1967). He threw and batted right-handed. A four-time All-Star, Romano was considered one of the top catchers in the American League during the early 1960s. Romano was signed by the Chicago White Sox as an amateur free agent in 1954. In , while playing for the Waterloo White Hawks, Romano hit 9 home runs in nine consecutive games. He accumulated