BelGioioso Romano Cheese, All-Natural, 8oz Wedge Aged at least 5 months for flavor intensity Hearty texture and distinct zesty flavor Golden yellow color with a 1/4 inch to 1/2 inch natural rind Made with fresh, local milk gathered only a few hours after milking Packed with 9 grams of powerful protein per serving Perfect for shredding and melting on soup Nationally recognized by The American Cheese Society and The Championship Cheese Contest Gluten free, rBST free, all-natural Crafted in Wisconsin with cultured milk, salt and enzymes Visit BelGioioso.com for more cheese recipes and inspiration SPINACH SALAD WITH PROSCIUTTO DRESSING Ingredients 1/2 cup BelGioioso Romano Cheese, shredded 6 Tbsp. olive oil 1/2 cup prosciutto, chopped 10 ounces fresh spinach 2 1/2 cups fresh mushrooms, sliced 1/2 cup walnuts, chopped 2 Tbsp. garlic, minced 6 Tbsp. dry white wine 6 Tbsp. fresh lemon juice 2 Tbsp. sugar Directions Heat oil in heavy skillet over medium heat. Add prosciutto and garlic. Sauté 3 minutes. Add wine, lemon juice and sugar. Simmer 5 minutes. Place into bowl and cool. Season to taste with salt and pepper. Combine spinach, mushrooms, walnuts and Belgioioso Cheese in a large bowl. Toss with enough dressing to season to taste. Enjoy our full line of BelGioioso cheeses: Asiago | Burrata | Mascarpone | Mozzarella | Parmesan | Romano BelGioioso BelGioioso's commitment to tradition and excellence carries with it the value of knowing how to make Italian cheeses just as they were long ago from recipes passed down by generations. As the company has grown, the passion for tradition and quality has never diminished. Tradition, selection of ingredients, location and artisan inspiration are cardinal pillars that make BelGioioso cheesemakers the greatest interpreters of the best Italian cheeses in the U.S. At BelGioioso, our guiding principle is to never cut corners and to always do what is best for the cheese. Since day one, we have been committed to traditional cheesemaking methods and exceptional quality delivering on the one claim that trumps them all: the flavor.
CULTURED MILK, SALT, ENZYMES