Patrick Oconnell
Olive Garden is a fast-casual restaurant known for its generous offerings of grated cheese. Their servers top every pasta dish with freshly grated cheese, which most people assume is Parmesan. However, there is some debate about the true nature of this cheese. While Parmesan cheese is commonly used in Italian cooking, it has been alleged that Olive Garden uses Romano cheese or a blend of Romano and Parmesan. This topic has sparked discussions on social media and online forums, with former employees sharing their insights. The distinction between Romano and Parmesan cheese lies in their taste profiles and milk sources. Romano cheese tends to be fattier, saltier, and more intense in flavour due to its use of sheep's milk or a combination of sheep's and cow's milk. On the other hand, Parmesan has a nuttier and fruitier taste with a hint of saltiness. While the authenticity of Olive Garden's cheese sources is uncertain, it is known to import six different varieties of cheese from Italy, including classic Italian cheeses like mozzarella and ricotta.
Is Olive Garden Parmesan Cheese Pasteurized?
| Characteristics | Values |
|---|---|
| Type of Cheese | Romano or a blend of Romano and Parmesan |
| Cheese Supplier | Lotito Foods |
| Cheese Grating | Unlimited refills |
| Cheese in Takeout Orders | Grated Romano cheese from Sugar Foods Corporation |
| Parmesan Cheese | May be imported from Italy |
Explore related products
What You'll Learn
Olive Garden uses Romano cheese, not Parmesan
It is a common misconception that the cheese grated on pasta dishes at Olive Garden is Parmesan. However, there is evidence to suggest that the restaurant chain uses Romano cheese instead.
Multiple self-identified Olive Garden employees in a 2022 Reddit thread have alleged that the chain uses Romano, not Parmesan cheese. One employee claimed that it was a blend of both Romano and Parmesan, while another ex-employee stated that they were trained to give customers as much cheese as they wanted, even if it meant using several blocks at a time. This would cost Olive Garden a lot more if it used Parmesan, which is more expensive than Romano, instead of Romano.
In a 2016 interview, Chris Lotito, the founder of Lotito Foods, shared that his company supplies Olive Garden with Romano cheese blocks that are specifically designed to fit in its cheese graters. Assuming Lotito Foods is still the supplier, it's safe to say that Olive Garden uses Romano cheese, whether on its own or in a blend. This is further supported by the fact that Olive Garden offers complimentary packets of grated Romano cheese with takeout orders, which come from a different supplier, Sugar Foods Corporation.
The taste of the cheese also suggests that it is Romano rather than Parmesan. Romano cheese is often fattier and saltier than Parmesan because it can contain sheep's milk rather than cow's milk. Those who have tasted the cheese at Olive Garden describe it as mild and salty with a softer texture, lacking the fruity, nutty complexity of Parmesan.
While Olive Garden does not specifically disclose the type of grated cheese it uses on its menu or website, the restaurant has referred to it as "grated Romano" on Facebook and Twitter posts through the years. So, the next time you're enjoying a cheesy pasta dish at Olive Garden, remember that it's likely topped with Romano cheese, not Parmesan.
Is Kraft Shredded Parmesan Cheese Vegetarian-Friendly?
You may want to see also
Parmesan has a nutty, fruity flavour
While it is unclear whether the cheese used at Olive Garden is authentic Parmesan, one thing is for sure: Parmesan has a nutty, fruity flavour. This distinct, sharp taste is complemented by a granular texture that is slightly crumbly. Parmesan is a hard, pale-yellow cheese with a strong, pungent aroma. Its flavour is influenced by the type of milk used, the ageing process, and the methods employed during production.
The ageing process is particularly important in developing Parmesan's signature nutty, savoury flavour. Cheese makers carefully age Parmesan wheels for a minimum of 12 months, with some varieties maturing for up to 36 months or even longer. The youngest Parmesan, aged for 12 to 18 months, has a milkier, fresher flavour and a softer texture. As it matures, the cheese develops more savoury, umami notes and a crumblier texture. Parmesan aged for 24 to 36 months has a much grainier, crumbly texture and a deeper savoury flavour, pairing well with stronger flavours or fresh and dried fruits on a cheeseboard.
The traditional production methods and strict regulations preserve the authenticity and quality of Parmesan, ensuring that each bite delivers an unmistakable taste. Parmesan shines as both a table cheese and a key ingredient in countless dishes. It is beloved for its versatility, enhancing the flavour of pastas, risottos, salads, soups, sauces, and roasted vegetables.
When serving Parmesan on a cheeseboard, it is recommended to remove it from the fridge one to two hours beforehand, allowing the flavour and aroma to fully develop. This full-flavoured Italian cheese is a popular topping for pasta, grated finely or shaved into thin slices. Its bold, nutty, fruity notes elevate dishes to the next level, making Parmesan a favourite among chefs and home cooks alike.
Cello Parmesan: Real Reggiano or Not?
You may want to see also
Romano cheese is often fattier and saltier
While it is hard to be disappointed by the food at Olive Garden if you are a cheese lover, the cheese grated on pasta may not be authentic Parmesan. Multiple sources, including a 2016 interview with Chris Lotito, the founder of Lotito Foods—a company that supplies Olive Garden with cheese—suggest that the chain uses Romano cheese, whether on its own or blended with Parmesan.
Pecorino Romano, in particular, is a hard, salty cheese made with sheep's milk. It is one of the four main types of Pecorino cheese, the others being Pecorino Sardo, Pecorino Siciliano, and Pecorino Toscano. As a sheep's milk cheese, Pecorino Romano is naturally low in lactose due to the fermentation process it undergoes. The longer maturation of Pecorino Romano also means that it has less lactose. This is because, as cheese ages, lactose is broken down into lactic acid. The older the cheese, the more lactose-free it becomes.
Romano cheese is also known for its sharp, salty flavour and crumbly texture. It delivers a bold, tangy bite that enhances pasta, soups, salads, and roasted vegetables. Its firm consistency makes it ideal for grating over dishes like Cacio e Pepe, Carbonara, and baked casseroles.
Fresh Parmesan: Fattening or Healthy?
You may want to see also
Explore related products
Parmigiano Reggiano is strictly regulated and made in Italy
While the cheese grated on pasta at Olive Garden may not be true Parmesan, Parmigiano Reggiano is strictly regulated and made in Italy. Parmigiano Reggiano, often considered the 'king of cheeses', traces its roots back to the Middle Ages in Italy’s Emilia-Romagna and Lombardy regions. This cheese is made from raw or unpasteurized cow's milk, symbolizing a unique blend of history, artistry, and meticulous craftsmanship that spans over eight centuries.
To safeguard Parmigiano Reggiano’s authenticity, specific regulations and standards have been put in place by the Consortium of Parmigiano Reggiano, which was created by a governmental decree. Each wheel must meet strict criteria early in the aging process to merit the official seal and be placed in storage for aging. Because it is widely imitated, Parmigiano Reggiano has become an increasingly regulated product. In 1955, it became a certified name, and since 1996, it has had Protected Designation of Origin (PDO) status.
Parmigiano Reggiano is named after two of the areas that produce it, the Italian provinces of Parma and Reggio Emilia, and it is also produced in Bologna, Modena, and Mantua. The names Parmigiano Reggiano and Parmesan are protected designations of origin (PDO) for cheeses produced in these provinces under Italian and European law. The Consortium del Formaggio Parmigiano Reggiano, founded in 1928, sets and enforces the standards for the PDO.
Parmigiano Reggiano is made with no additives, and cows are exclusively fed hay and grass, preserving the unique and intense bacterial activity of the local microbial flora. The milk must come from cows reared in the designated PDO areas, grazing on fresh fodder or hay from the same regions. The use of additives, preservatives, or silage is strictly prohibited, reinforcing the commitment to natural production methods. Parmigiano Reggiano is produced using traditional copper vats for curdling, and cheese wheels are aged naturally on wooden shelves.
Is Fresh Parmesan Cheese Healthy?
You may want to see also
Olive Garden imports six varieties of cheese from Italy
While it is widely believed that Olive Garden uses Parmesan cheese in its dishes, there is evidence to suggest that the cheese grated over pasta in Olive Garden restaurants may actually be Romano cheese. According to a 2016 interview with Chris Lotito, the founder of Lotito Foods, his company supplies Olive Garden with Romano cheese blocks designed to fit in its cheese graters. This claim is supported by multiple self-identified Olive Garden employees on a 2022 Reddit thread, who alleged that the restaurant uses Romano cheese, either on its own or blended with Parmesan.
Regardless of the variety of cheese used, it is clear that Olive Garden imports six varieties of cheese from Italy. While the exact types of cheese imported remain unconfirmed, the restaurant's menu offers a range of options, including Parmesan, Asiago, Mozzarella, Ricotta, and Pecorino Romano.
Asiago cheese, which is imported by Olive Garden from Italy, has a flavour that is similar to Parmesan. The restaurant uses Asiago cheese in dishes such as Chicken Tortellini Alfredo and Asiago Tortellini Alfredo with Grilled Chicken. Olive Garden also uses Ricotta, an Italian whey cheese that is commonly used in many restaurants.
Pecorino Romano is another Italian cheese that Olive Garden imports from Italy and uses in its Lasagna Classico dish. This hard, salty cheese is produced only in certain areas of Italy, including the islands of Sardinia and Lazio and the Tuscan Province of Grosseto. While it is unclear whether Olive Garden's parmesan is real Parmigiano Reggiano, it is unlikely, as the menu only lists "parmesan" and not Parmigiano Reggiano.
Crafts Parmesan Cheese: Grated, Authentic, and Delicious
You may want to see also
Frequently asked questions
It is unclear whether the parmesan cheese at Olive Garden is pasteurized. However, it is speculated that the cheese used is a blend of Romano and Parmesan cheese, with some sources claiming that it is purely Romano.
Parmesan cheese, also known as Parmigiano-Reggiano when produced in Italy, is typically made from cow's milk and has a nutty and fruity flavor with a hint of saltiness. Romano cheese, on the other hand, can be made from sheep's milk, cow's milk, or a combination of both. It has a stronger, saltier, and tangier flavor than Parmesan.
Olive Garden does source some of its cheeses from Italy, including classic Italian cheeses like mozzarella, ricotta, and Pecorino Romano. However, it is unclear whether their parmesan cheese is authentic Parmigiano-Reggiano from Italy, as their menu only lists it as parmesan.
