Romano Cheese

Romano cheese is a hard, salty Italian-style cheese. It is traditionally made from sheep's milk (Pecorino Romano), but can also be made from cow's milk or goat's milk. The cheese is aged for several months to develop its distinctive sharp flavor and firm texture.

Manufacturers add Romano cheese primarily for its strong, savory flavor and granular texture. It is commonly used in prepared pasta sauces, on pizzas, in pasta dishes, and as an ingredient in salad dressings. It is often grated over finished dishes as a condiment.

Romano cheese is a food ingredient and not regulated as a food additive by the FDA. As a dairy product, it contains protein, fat, and calcium. Like many aged cheeses, it is naturally low in lactose, which may be beneficial for individuals with lactose sensitivity. However, it can be high in sodium, which is a consideration for those monitoring their sodium intake. JECFA and EFSA typically evaluate food additives or specific contaminants, not whole foods like cheese in general.