Asiago And Romano
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What it is
Asiago and Romano are both hard, Italian-style cheeses made from cow's milk. Asiago cheese originated in the Veneto region of Italy and can be made from whole or skimmed milk, with a flavor that becomes sharper with age. Romano cheese, typically made from sheep's milk (though cow's milk versions exist), is known for its sharp, salty flavor.
Why it's used
These cheeses are often blended to provide a complex, savory flavor profile in food products. They are commonly used in pasta dishes, sauces, baked goods like breads and crackers, and as a topping for pizzas and salads. Their firm texture also makes them suitable for grating.
Health notes
Asiago and Romano cheeses are generally recognized as safe (GRAS) by the FDA as food ingredients. As dairy products, they are a source of protein, calcium, and other nutrients. JECFA and EFSA have evaluated cheese and dairy products extensively. Typical consumption as part of a balanced diet is not associated with adverse health effects.
Allergen info
Asiago and Romano cheeses are derived from milk, which is one of the nine FDA major allergens. They do not contain gluten.