A famous brand of romano cheese is Fulvi Pecorino Romano. Romano cheese grates larger so that it does not disappear in food, rather it creates a hearty flavor while enabling you to use less cheese. There are a variety of uses for romano cheese in recipes. Romano cheese can be served as a side dish with pasta dishes. Romano cheese is said to add a pleasing note to pizza made with a zesty garlic-tomato sauce and spicy sausage.
Chefs serve romano cheese as a garnish over cream soups, pasta, or fresh green salads.
Another garnish idea is to sprinkle fresh grated romano over egg dishes, such as quiche or frittatas. Although more expensive, this granular textured cheese whose processing method hasn't changed in the last 700 years is usually aged for 2 years. Only fresh milk, rennet, and salt are allowed in the dairy. However, in 1984 the laws changed to allow the entire years production be branded Parmigiano-Reggiano. Prior to 1984, only the cheese produced between April and November could be labeled such.