| 释义 |
Romano|rəʊˈmɑːnəʊ|
[It., = Roman.]
In full Romano cheese. A strong-tasting hard cheese, orig. made in Italy.
1908Doane & Lawson Varieties of Cheese 39 The Formaggio Pecorini are the sheep's-milk cheeses made in Italy... The most common cheese of this sort is the one designated Cacio Pecorino Romano, or merely Romano. Ibid., In making Romano cheese the milk is heated to 100° F. and coagulated by rennet in fifteen minutes. 1918J. L. Sammis Decker's Cheese Making (ed. 6) xxx. 218 Romano. This is usually made from skim milk [in America]. 1949N. Standen Art of Cheese Cooking 30 Romano, in Italy, used to be made from sheep's milk which gave it a pungent flavor. In this country, though, it's made from cow's milk and is correspondingly milder. 1955R. C. Brown Compl. Bk. Cheeses iii. 26 Romano is not as expensive as Parmesan. 1966Marquis & Haskell Cheese Bk. ii. 64 The black-rinded and..grainy-looking Romano..is much stronger than Parmesan. 1976N. Thornburg Cutter & Bone viii. 199, I have..some ridiculously expensive Romano cheese compliments of George. |