Romano cheese is an American and Canadian term for a class of cheeses. They are hard, salty cheeses, suitable primarily for grating, similar to Pecorino Romano from which the name is derived.

Named after Parma, Italy, the city it originated from, Parmesan is the most well known of the hard cheese family. It has a sharp, nutty flavor that intensifies with age. In Italy, it is often served as a dessert with fresh figs, walnuts and sweet red wine. In America, parmesan is mainly used for grating on pasta, salads and pizza.

Parmesan can be purchased in two basic forms: (1) fresh, and (2) dehydrated or dried. The richest flavor comes from the fresh variety. Parmesan is light yellow and has a hard, granular texture. It is aged over 10 months. For smooth sauces, buy block parmesan or freshly grated 100% cheese. Some commercially grated parmesan blends contain anti-caking ingredients that prevent the cheese from incorporating into sauces.