romano
n. C / Un. a type of hard, salty Italian cheese that people often grate over pasta. It is usually made from sheep's milk and has a very strong flavor.
n. a hard, sharp-flavored Italian cheese, traditionally made from sheep's milk (Pecorino Romano) but also produced from cow or goat milk. Often used for grating over dishes due to its dense texture and high salt content.
I like to grate fresh romano over my spaghetti.
The chef recommends using romano instead of parmesan if you want a saltier, more pungent finish to the sauce.
While many consumers are familiar with the cow's milk version, authentic Pecorino Romano must be produced according to strict regional standards using sheep's milk to maintain its protected status.
Uncountable when referring to the cheese as a substance; countable when referring to specific varieties or wheels of cheese.