Features:
| • | Romano is a large, oily, cylinder of sharp-as-the-devil, aged sheep's milk cheese - an irreplaceable cheese in the cuisine of southern Italy. | | • | The intense flavor is considered peppery, very sheepy, and overly salty. | | • | Romano and the rest of the hard, souther sheep's-milk cheeses customarily used for grating make for rather overwhelming, overpowering eating cheeses. | | • | Romano is grated over pasta, combined with all manner of vegetables, and nibbled on its own. |
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