Romano

Cheese Merchants of America sources the finest quality imported Pecorino Romano cheese.  This sheep's milk cheese is chosen from the finest Pecorino Cheese plants in Italy. In addition, we also source the finest quality cow’s milk Romano Cheese from Wisconsin. Our Cow’s Milk Romano cheese is a highly versatile cooking ingredient used as a less costly substitute for traditional Pecorino Romano Cheese.

  • AGED: Minimum of 5 months or more prior to grating/shredding/shaving and packaging.       
  • COLOR: White to Creamy white or off white with a slight yellowish tint.
  • FLAVOR: Light sharp to sharp, piquant and robust.
  • AROMA: Typical clean dairy flavor. Free from strong, stale, rancid or foreign odors. 
  • INGREDIENTS: Imported Pecorino Romano: Pasteurized Sheep’s Milk, Cheese Cultures, Salt, Enzymes. Domestic Romano: Pasteurized Cow’s Milk, Cheese Cultures, Salt, Enzymes. If grated, shredded or shaved, powdered cellulose is added to prevent caking.
  • SHELF LIFE: 90 days from product date if sealed; Bulk Pack: 35 Days; and Wheels: 180 days from invoice date
  • ANALYTICAL: 34% Moisture, 38% Fat on a Dry Basis
  • DEHYDRATED CHEESE: Moisture is reduced to 22% or less, product is shelf stable
  • IMPORTED PECORINO ROMANO PRODUCT SPEC
  • DOMESTIC ROMANO CHEESE PRODUCT SPEC
  • Grated: (4)-5lb bags, (4)-5lb tubs, (2)-5lb bags, (1)-5lb bag, (4)-10lb bags, (100)-10lb bags
  • Shredded/Shaved: (4)-5lb bags, (2)-5lb bags
  • Bulk Grated: 20lb box, 25lb box, 50lb box 
  • Imported Pecorino Romano Cheese Wheel: 55lb random weight wheels, (4)-15lb random weight quarters, 8oz-10oz random weight wedges  
  • Domestic Romano Wheel: 20lb random weight wheel, 20lb random weight black wax wheel

Serving size: 1 oz (28g), Approx. 1 in cube
Calories: 110 Calories from Fat 70


 % DAILY VALUE
Total Fat 8g 13%
  Saturated Fat 8g
Trans Fat 0g		 33%
Cholesterol 30mg 10%
Sodium 550mg 23%
Total Carbohydrate 0g 0%
  Dietary Fiber 0g
Sugars 0g		 0%
Protein 7g
Vitamin A
Calcium		 8%
25%

Printable PDF Nutrition Document

History

  • Pecorino Romano is an Italian hard cheese that is only produced in the regions of Latium and Sardinia and the province of Grosseto.  It is exclusively only made made with sheep's milk.  The word Pecorino derives from the Italian word "pecora", which means sheep. 
  • Pecorino Romano is only produced 5 months out of the year, November through March being the milking months of the sheep.
  • Domestic Romano cheese is made from cow's milk and is less salty than traditional Italian Pecorino Romano. 

Sourcing

  • Our Pecorino Romano is selected from the best Italian producer of Pecorino Romano Cheese who is under the strict guidelines of the Consortium.
  • All of our Domesitc Romano Cheese is sourced from the finest Wisconsin cheese plants.
  • GMO Free and GLUTEN Free
  • Animal Enzyme
  • Allergen: CONTAINS MILK
  • Trans Fat Free per serving
  • Non-Kosher
  • The product pack date is stamped on the flexible barrier poly-bag and on the corrugated box.  An A is in front of the pack date which represents Cheese Merchants of America.  The product pack date is the lot code and serves all traceability purposes. 
  • Product may be shipped/stored in temperatures between 33-55 degress Fahrenheit for periods NOT TO EXCEED 72 hours.  For shipping/storage of 72 hours or more, product must be refrigerated between 33-45 degrees Fahrenheit.  Any deviations from these guidelines may affect the product quality/integrity.  Cheese Merchants of America is NOT responsible for product that is NOT shipped/stored within the specified guidelines as stated above.