Romano Cheeses

In the 1950s, the Food and Drug Administration established an official definition for parmesan cheese. According to these requirements, it cannot contain more than 32 precent moisture, while it must have a "granular texture," come with a "hard and brittle rind," grate "readily," and be made from cow's milk, among others things.

In the 1950s, the Food and Drug Administration established an official definition for parmesan cheese. According to these requirements, it cannot contain more than 32 precent moisture, while it must have a "granular texture," come with a "hard and brittle rind," grate "readily," and be made from cow's milk, among others things.