Romano cheese is an Italian variety of cheese traditionally made from sheep's milk and also made from goat's or cow's milk. It is sold fresh or, more commonly, aged. Buy in block form to use fresh as needed.
To shave romano cheese:
Pare paper-thin sheets from a piece of romano with a vegetable peeler.To grate romano cheese: Draw the cheese against the holes of a handheld grater. Or, use a rotary cheese grater.For other cheese varieties, see American, añejo, asadero, bel paese, blue, brousse de brebis, cabrales, caciotta, cheddar, colby, cotija, cream, Emmenthaler, farmer, feta, fontina, goat, Gorgonzola, Gorgonzola dolcelatte, gouda, gruyère, Jarlsberg, kasseri, Kefalotiri, manchego, mascarpone, Maytag, mizithra, Monterrey jack, mozzarella, panela, Parmesan, pecorino, provolone, queso fresco, roquefort, Stilton, Swiss, and taleggio cheeses.