Romano Made From Cow's Milk And Asiago Cheese

Romano and Asiago are Italian-style cheeses made from cow's milk. They are hard, granular cheeses with a sharp, salty flavor. Romano is typically aged for at least 5 months, while Asiago can be aged from 3 months to over a year, developing a sharper taste as it ages.

These cheeses are often grated or shredded and used to add a savory, salty flavor to a wide variety of dishes. They are commonly found in pasta dishes, pizzas, soups, salads, and as a topping for baked goods. Their strong flavor makes them a popular choice for adding depth to savory recipes.

Romano and Asiago cheeses are natural food products and are not subject to FDA additive regulations. They are a source of protein, calcium, and other nutrients. Like all dairy products, they contain saturated fat and sodium, and the Dietary Guidelines for Americans recommend limiting saturated fat to less than 10% of daily calories and sodium to 2,300 mg per day.