IN THE USA, ROMANO IS A TERM FOR A HARD, SALTY CHEESE THAT IS USUALLY GRATED. IF USING SHEEP'S MILK, IT CAN BE CALLED PECORINO ROMANO IN THE USA. PECORINO MEANS "OF SHEEP" OR "OVINE".

I HAVE MENTIONED GOODS CERTIFIED FROM CERTAIN REGIONS BEFORE. IN THIS CASE, REAL PECORINO ROMANO IS FROM ITALY. IT IS ONE OF THE OLDEST CHEESES FROM ITALY, HAVING BEEN A DIETARY STAPLE FOR ROMAN LEGIONS. SOME AUTHORS LIKE PLINY THE ELDER WROTE ABOUT THIS CHEESE AND THE MEANS TO PRODUCE IT.

AN ITALIAN HARD CHEESE ORIGINATING IN THE PARMA AND REGIO EMILIA  AREAS.  TYPICALLY GRATED OR FINELY SHREDDED. PARMIGIANO REGGIANO IS ANOTHER PRODUCT THAT CAN BE SPECIALLY CERTIFIED TO ENSURE IT REFERS TO A PRODUCT MADE IN A PARTICULAR MANNER, IN A PARTICULAR REGION (SIMILAR TO THE LAWS SURROUNDING CHAMPAGNE). CALLED BY SOME THE "KING OF CHEESE", SOME BANKS ACCEPT THIS CHEESE AS COLLATERAL! THEY OFTEN AGE PARMESAN OVER TWO YEARS, SOME OF THAT TIME CAN BE SPENT IN A SALINE BRINE, WHICH LEADS TO THE ABSORPTION OF SALT INTO THE CHEESE.

SWISS OR ALPINE TYPE CHEESE, HARD WITH A DISTINCT AROMA. AGING IT IMPACTS THE TEXTURE, GOING FROM SMOOTH TO CRUMBLY WITH AGE. THE ASIAGO MADE IN ITALY IS ANOTHER "DOP" REGIONALLY PROTECTED PRODUCT. IT ORIGINATES IN THE ASIAGO PLATEAU IN ITALY, THOUGH MUCH IS NOW PRODUCED IN THE USA AND AUSTRALIA. LIKE OTHER CHEESES WITH "DOP" PROTECTION, THIS MEANS ESSENTIALLY WHAT IS MADE OUTSIDE OF ITALY IS "ASIAGO STYLE".