Enzyme Modified Romano Cheese: Cultured Milk

Enzyme modified Romano cheese is a dairy product made by adding enzymes to Romano cheese. These enzymes break down the cheese's proteins and fats, intensifying its flavor and aroma. This process creates a more potent cheese flavor than regular Romano.

Manufacturers use enzyme modified Romano cheese to add a strong, savory cheese taste to foods. It is often found in savory snacks, dips, sauces, and processed cheese products. Its intense flavor allows for less cheese to be used while still achieving a desired taste profile.

Enzyme modified Romano cheese is generally recognized as safe (GRAS) by the FDA. It is a food ingredient and not a dietary supplement. Regulatory bodies like JECFA and EFSA have evaluated enzymes used in food processing, but specific evaluations for this modified cheese are not typically highlighted separately. No significant health concerns are associated with its consumption at typical levels.