Dried Parmesan And Romano Cheese

Dried Parmesan and Romano cheese are hard, aged cheeses that have been dehydrated. Parmesan is a granular cheese from Italy, while Romano is a harder, saltier cheese, often made from sheep's milk but also cow's or goat's milk. Drying removes moisture, extending shelf life and making the cheese easier to incorporate into various food products.

Manufacturers add dried Parmesan and Romano cheese primarily for their distinct savory, salty, and umami flavors. They are used to enhance the taste of savory dishes, often found in frozen appetizers, entrees, sauces, and seasonings. The dried form also provides a convenient way to add cheese flavor and texture without the moisture of fresh cheese.

As a food ingredient, dried Parmesan and Romano cheese are generally recognized as safe (GRAS) by the FDA. They are a source of protein, calcium, and fat, and can contribute to the sodium content of a meal. JECFA and EFSA do not typically evaluate whole food ingredients like cheese as food additives. There are no notable controversies specific to dried Parmesan and Romano cheese beyond general dietary considerations for dairy products.