Romano And Asiago Cheese

Romano and Asiago are hard, aged Italian-style cheeses. Romano cheese, often made from sheep's milk, has a sharp, salty, and pungent flavor. Asiago cheese, typically made from cow's milk, can range from mild and fresh to firm and nutty when aged. Both are known for their distinct flavors and granular textures.

These cheeses are commonly used to add savory, umami flavor to a variety of dishes. They are often grated over pasta, salads, and soups, or incorporated into sauces, casseroles, and baked goods for their rich taste and texture.

As food ingredients, Romano and Asiago cheeses are regulated by the FDA as dairy products. They are a good source of protein and calcium, but can be high in saturated fat and sodium. The Dietary Guidelines for Americans (2025-2030) recommend limiting saturated fat to less than 10% of daily calories, and the FDA Daily Value for sodium is 2,300 mg. No specific health controversies are associated with these cheeses at typical consumption levels.