Cheese: Parmesan And Romano Cheese

Parmesan and Romano cheeses are hard, aged cheeses with distinct savory and salty flavors. Parmesan, or Parmigiano Reggiano, is an Italian cheese made from cow's milk, while Romano cheese, often Pecorino Romano, is a hard Italian cheese traditionally made from sheep's milk, though cow's milk versions exist. Both are typically aged for several months to years, which contributes to their granular texture and intense taste.

These cheeses are primarily used to add rich, savory, and salty flavor to a variety of dishes. They are often grated over pasta, salads, and soups, and are a popular ingredient in savory baked goods like pizzas, casseroles, and bread products, where they contribute to both taste and texture.

As a food ingredient, cheese is generally recognized as safe (GRAS) by the FDA. Parmesan and Romano cheeses are sources of protein and calcium, but can also be high in sodium and saturated fat. The Dietary Guidelines for Americans (2025-2030) recommend balancing intake of foods high in sodium and saturated fat as part of an overall healthy eating pattern. JECFA and EFSA do not typically evaluate whole food ingredients like cheese for ADIs.