Originally Posted by ChefJune
Your daughter may be able to tolerate the goats or sheeps milk cheese, where she can't the cows milk. I can't tolerate cows milk at all, tho I can have some cheeses, the harder the better.
...but Romano is always sheeps milk cheese, as far as I know.
I cook for someone who cannot tolerate any cow product but can enjoy goat and sheep's milk products just fine.
I suggest that you ask the cheese shop to let you sample various hard/semi/soft goat and sheep cheeses because there are so many of them I wouldn't know where to start with a recommendation. Good cheese shops will always let you taste before you buy. Goat cheeses, for example, can range from something firm and somewhat sharp, like goat gouda to soft, creamy spreadable varieties. The tastes and textures are all over the map, so it's really a matter of personal preference. The harder the cheese, the less the lactose.
Note, though, that much Romano cheese is made with cow's milk, especially that made in the US, so look for Pecorino
Romano. "Pecorino" means "sheep."
Also, many cheeses are made with both goat & cow and/or sheep & cow, so make sure you read the label or carefully confer with the cheesemonger.
One other thought, Greek goat yogurt is delicious and can sub for sour cream and cream in many recipes.