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.
Edgar Romano Edgar Romano Edgar N. Romano is an American lawyer. He is the managing senior partner at the New York City law firm Pasternack Tilker Ziegler Walsh Stanton & Romano, LLP, which concentrates on cases involving workers’ compensation, personal injury and Social Security Disability. In 2008 and 2009, Romano served as President of the Workers’ Injury Law & Advocacy Group. In 2015, Romano was named a Fellow of the College of Workers’ Compensation. He is also a past Chair of the Workers’ Compensation Section of the American Association for Justice. Romano is currently the President of the Society of New York