Italians adore their hard and full-bodied cheeses, and romano, born in the countryside outside of Rome, is a very special case in point. It’s a bolder, tangier, saltier, always-gets-its-way relative to parmesan. In Wisconsin, we make ours with cow’s milk, while Italy uses sheep milk. The end result: ours is a bit lighter, milder and less fatty. In other words, guilt be gone when heaping on the romano!