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Our Romano is made with fresh milk gathered daily from local farmers. Its piquant, pleasant flavor develops over 5 months of aging in special curing rooms. With a more aggressive character than Parmesan, Romano offers maximum taste with every morsel. Its sharpness will allow you to use less cheese while adding an abundant amount of flavor to any dish.

Learn how to say Romano

How to Enjoy This Cheese

Chunk for snacks or cheeseboards and antipasto.  Shred, shave, grate on pasta, breadsticks, vegetables, mix into meatballs, melt for pasta sauces.

About This Cheese

  • Texture: Hard
  • Flavor: Strong, sharp
  • Appearance: Golden yellow with a 1/4 inch to 1/2 inch rind
  • Milk Source: Cow’s milk; rBST free
  • Aging: 5 months


Tomatoes, grilled vegetables, nuts, apples, pears, dried fruit, strong wine, beer.


Cultured milk, enzymes, salt.


2021 - World Cheese Awards (2nd Place)

2015 - U.S. Championship Cheese Contest(3rd Place)

2013, 2011 - U.S. Championship Cheese Contest (1st Place) Best of Class

2008, 2004 - American Cheese Society (1st Place) Best of Class

Master Cheesemaker WisconsinAward Winning CheeseProudly Wisconsin Cheese

Romano Recipes