Asiago & Parmesan Cheeses

Asiago and Parmesan are hard, granular Italian cheeses made from cow's milk. They are produced using traditional cheesemaking methods, involving curdling milk with rennet, then aging the cheese for extended periods. This aging process develops their characteristic sharp, nutty, and savory flavors.

These cheeses are often used to add a rich, salty, and umami flavor to a wide variety of dishes. They are commonly grated over pasta, salads, and soups, or incorporated into sauces, dressings, and baked goods. Their firm texture also makes them suitable for cheese blends.

Asiago and Parmesan cheeses are generally recognized as safe by the FDA as part of the food supply. They are a source of protein, calcium, and other nutrients. Like all dairy products, they contain saturated fat and sodium. Consumers concerned about sodium intake should note that aged cheeses can be high in salt. JECFA and EFSA have evaluated various cheese products and components within broader assessments of food additives and nutrients.