Romano cheese is an American and Canadian term for a class of cheeses. In spite of the name, it should not be confused with genuine Pecorino Romano which is a typical Italian product recognized and protected by the laws of the European Community. It is made by a special method, known as "rummaging curd"; or draining the curd quickly after molding, then piercing the surfaces slightly before salt is applied. A hard, salty cheese, suitable primarily for grating from which the name is derived, it serves as a suitable substitute for Parmesan.
