ロマーノチーズ
1. Romano cheeseFrom Italian
2. Romano cheeseRomano cheese is an American and Canadian term for a class of cheeses, some of them Italian, including Pecorino Romano, a hard, salty cheese, suitable primarily for grating, from which the name is derived. Per U.S. Food and Drug Administration regulations, Romano cheese can be made from cow, goat, and/or sheep's milk and must be aged at least five months. Dry milk and water can be added.
Read “Romano cheese” on English Wikipedia
Read “ロマーノチーズ” on Japanese Wikipedia
Read “Romano cheese” on DBpedia
Read “Romano cheese” on English Wikipedia
Read “ロマーノチーズ” on Japanese Wikipedia
Read “Romano cheese” on DBpedia
ロマーノ・チーズ
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