Romano, made from pasteurized cow’s milk, is a hard Italian-type cheese with many characteristics of a milder Pecorino Romano cheese. With the added enzyme of lipase, higher fat contents are broken down further in Romano to create one of the most aromatic and robust cheeses today. With a similar aging process to Pecorino, differing techniques in brining and salting create a more flavorful and less salty Romano cheese. Pungent and less salty, Romano cheese is a great alternative to Pecorino Romano or Parmesan today.