Parmesan & Romano Cheese
Auto-generated content. This description was generated automatically and is pending editorial review. Inaccuracies are possible. Found a mistake? Contact us.
What it is
Parmesan and Romano are hard, aged cheeses made from cow's milk (Parmesan) or a mix of cow's and sheep's milk (Romano). They are produced by heating milk, adding cultures and rennet to coagulate it, then draining the whey. The curds are pressed into molds, salted, and aged for several months to over a year, developing a sharp, nutty, and salty flavor.
Why it's used
Manufacturers add Parmesan and Romano for their distinctive savory flavor and aroma, acting as a primary flavor ingredient. They are commonly found in Italian-American dishes like pasta, pizza, and sauces, as well as in salad dressings, seasoned breadcrumbs, and as a topping for various savory foods.
Health notes
Parmesan and Romano cheeses are generally recognized as safe (GRAS) by the FDA as food ingredients. They are a source of protein, calcium, and other nutrients. JECFA has evaluated cheese and its components, and EFSA has also evaluated various dairy products. Typical consumption as part of a balanced diet is not associated with adverse health effects. As with all foods, moderation is advised.
Allergen info
Parmesan and Romano cheeses are derived from milk, which is one of the 9 FDA major allergens. They do not contain gluten.