Cheese: Parmesan And Romano Cheese Blend

Parmesan and Romano cheese blend is made from a mix of hard, aged Italian cheeses, primarily Parmesan (made from cow's milk) and Romano (traditionally made from sheep's milk, but often made from cow's milk in the US). The cheeses are aged for at least 10 months, which develops their sharp, salty flavor and granular texture. They are then grated or shredded for use in food products.

This blend is used to add a savory, salty, and umami flavor to foods. Its granular texture can also contribute to the mouthfeel of dishes. It is commonly found in savory bakery products like pizzas and breadsticks, as well as pasta dishes, sauces, and seasoned snacks.

Parmesan and Romano cheese blend is a dairy product and a source of protein, calcium, and sodium. The U.S. Food and Drug Administration (FDA) considers cheese to be Generally Recognized As Safe (GRAS). Excessive sodium intake is linked to high blood pressure, and the FDA's Daily Value for sodium is 2,300 mg per day. JECFA (Joint FAO/WHO Expert Committee on Food Additives) and EFSA (European Food Safety Authority) have evaluated various cheese components and additives used in cheese production, but not this specific blend as a single entity.