Kamil Perry
Whether or not a cheese is pasteurized is an important consideration for some consumers, especially pregnant women. While Parmesan and Romano are both hard, salty cheeses, they are made from different types of milk and have distinct flavours. Parmesan is typically made from cow's milk, while Romano is usually made from sheep's milk. Pasteurization is a process of heat-treating milk to destroy harmful pathogens, such as Salmonella, and is a standard practice for cheese production in many countries. However, some traditional cheeses, like Parmigiano-Reggiano, are still made with unpasteurized milk.
| Characteristics | Values |
|---|---|
| Pasteurization | Romano cheese is typically made with pasteurized milk, but it can also be made with raw milk. The milk used to produce Romano cheese is usually defatted to a level just above 2% fat. |
| Texture | Romano cheese has a granular texture and grates well. |
| Flavor | Romano cheese has a strong flavor, even stronger than Parmesan, due to its long aging period. |
| Salt Content | Romano cheese has a higher salt content compared to many other cheeses. |
| Microbiological Standards | According to federal standards, all cheeses made from pasteurized milk must contain fewer than 100 Escherichia coli per gram and fewer than 100 Staphylococcus aureus per gram. |
| Lactose Content | Hard, aged cheeses like Romano contain negligible amounts of lactose, making them suitable for those who are lactose intolerant. |
| Production | Pecorino Romano, a variety of Romano cheese, was first created in the countryside around Rome and is one of Italy's oldest cheeses. Today, most of its production has moved to the island of Sardinia. |
| Uses | Romano cheese is commonly used as a flavor enhancer in dishes like soups, sauces, and pasta. It can be grated, melted, or mixed with other ingredients. |
| Storage | Hard cheeses like Romano are best stored in the refrigerator to preserve their quality but are tastiest when consumed at room temperature. |
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What You'll Learn
Parmesan is not always pasteurized, but there are pasteurized alternatives
Parmesan cheese is not always pasteurized. While the FDA recommends that all soft cheese be refrigerated, hard cheeses like Parmesan, Asiago, and Romano are best consumed at room temperature. However, they should be stored in the refrigerator to maintain their quality. The time and temperature of the cooking process for authentic, imported, and artisan cheeses like Parmigiano Reggiano, Pecorino Romano, and Grana Padano do not fully meet the FDA's criteria for being labeled "pasteurized milk." Instead, the milk used to make these cheeses is often described as cooked.
Romano cheese, a hard and flavorful variety, can be made with either pasteurized or raw milk due to its long aging time. The milk is typically defatted to just above 2% fat, and the final product has a strong flavor and odor due to the action of enzymes during aging. The most common approach is to pasteurize the milk for Romano cheese, but it is not always necessary.
Parmigiano Reggiano, or Parmesan, is traditionally produced in specific Italian provinces and has a rich, fruity, nutty, and slightly sweet flavor. The milk used in its production is heat-treated, but the time and temperature do not meet the FDA's definition of pasteurization. As a result, Parmigiano Reggiano and similar cheeses are made with milk that is commonly referred to as cooked rather than pasteurized.
While traditional Parmesan may not be pasteurized, there are pasteurized alternatives available. Pasteurized Parmesan, often produced outside of Italy, has a less intense flavor and aroma due to the use of pasteurized milk and shorter aging periods. This pasteurized variety is still a viable option for those seeking the flavor and functionality of Parmesan without the concerns associated with unpasteurized cheese.
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Romano cheese is pasteurized
Romano cheese, a hard and flavorful grating cheese, is typically made from cow's, goat's, or sheep's milk. The milk used for Romano cheese is usually defatted to just above 2% fat content. Pasteurization is the most common method used to treat the milk for this cheese, although raw milk can also be used due to the long aging time of the cheese.
The process of making Romano cheese involves adding starter culture and rennet paste to the prepared milk. The starter culture converts lactose into lactic acid, while the rennet cleaves the kappa casein, leading to the formation of curds. These curds are then cooked at around 50°C for about 45 minutes to promote the removal of whey. The cooking temperature for Romano cheese is lower than that of Parmigiano-Reggiano, which is cooked at 45°C to 48°C.
After cooking, the Romano cheese curds are brined or dry-salted and then pressed to remove excess moisture. The cheese is then aged for at least five months, and up to a year, during which time its distinctive flavor and odor develop. The aging process also contributes to the breakdown of lactose and the production of short-chain fatty acids, which enhance the flavor and odor of the cheese.
Romano cheese is known for its strong flavor and is often used as a topping or ingredient in various dishes, including pasta, soups, and sauces. Its salty, nutty, and fruity notes add a complex layer of taste to many recipes. The cheese's granular texture makes it ideal for grating, and its high protein content and nutritional value make it a popular choice for consumers.
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Unpasteurized cheeses carry a risk of listeria poisoning
While sources do not explicitly state whether Parmesan Romano cheese is pasteurized, one source mentions that "authentic, imported, artisan cheeses, like Pecorino Romano, Parmigiano Reggiano, and Grana Padano are made with milk that is heat-treated". The time and temperature of this cook do not fully satisfy the FDA's criteria for being called "pasteurized" milk. Pasteurization is a process of heating milk to a high temperature for a long time to kill germs.
Soft cheeses, such as queso fresco, feta, brie, Camembert, and blue cheese, made with unpasteurized milk, pose a higher risk of Listeria contamination. Washed-rind cheeses like Reblochon, Taleggio, and Munster, which have high moisture levels, are also at risk. Listeria outbreaks have been linked to soft cheeses and unpasteurized milk, causing illnesses and even deaths.
To prevent listeria infection, it is recommended to follow food safety guidelines, including maintaining strict hygiene, proper storage, and safe handling practices. Pasteurization is a critical defense mechanism against Listeria in dairy products. Heating queso fresco-type cheeses or cheeses made with unpasteurized milk to an internal temperature of 165°F or steaming hot kills harmful germs like Listeria. The CDC recommends that everyone choose pasteurized milk and dairy products to reduce the risk of consuming harmful germs.
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Pasteurization is a process of heat-treating milk to destroy harmful pathogens
Today, pasteurization is widely used in the dairy industry and other food processing industries for food preservation and safety. Milk is heated to a specific temperature for a defined amount of time to kill organisms that may cause spoilage or disease if consumed. This process has been used for over 100 years to keep consumers of commercial milk safe.
There are several different methods and standards for pasteurizing milk, depending on the time-temperature relationship. The most common methods are batch pasteurization and continuous flow pasteurization. Batch pasteurization involves heating every particle of milk in a large tank or vat to a minimum of 145° F for a minimum of 30 minutes. Continuous flow pasteurization includes two types: High-Temperature, Short-Time (HTST) and Ultra-High Temperature (UHT). HTST pasteurization requires that the milk be held at a minimum of 161°F for 15 seconds, while UHT pasteurization uses much higher temperatures (275-302°F) for a shorter time of 4-15 seconds.
While pasteurization has significantly reduced the number of milk-related outbreaks, it is important to note that not all cheeses are made with pasteurized milk. Traditional cheeses like Pecorino Romano, Parmigiano Reggiano, and Grana Padano are made with milk that is heat-treated but does not fully satisfy the FDA's criteria for being labeled as "pasteurized".
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In the US, nearly all fresh cheese is pasteurized
Despite the potential risks, unpasteurized cheese is still made and sold in the US. In 1987, the FDA banned interstate sales of raw milk, but unpasteurized dairy products can be sold within certain states. As of 2011, 30 states allow some form of legal sale of unpasteurized milk, and loopholes exist in states where sales are illegal. This has led to concerns about the increasing number of outbreaks and illnesses associated with unpasteurized dairy products.
The use of pasteurized milk in cheesemaking is a controversial topic. Some people argue that pasteurization reduces the risk of foodborne illnesses, while others believe that unpasteurized cheese has superior flavour and health benefits. Cheese makers who produce unpasteurized cheese need to be vigilant during the manufacturing process to ensure its safety.
While the majority of cheese available in Canada and the US is pasteurized, there are exceptions. Some artisanal cheeses are traditionally made with raw milk, and small batches of cheese made with raw milk can sometimes be found at farms or local dairies. When in doubt, consumers can check the label or ask their server to determine if a cheese is pasteurized or unpasteurized.
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Frequently asked questions
No, Parmesan cheese is not pasteurized. However, there are many aged pasteurized cheeses that can be consumed as an alternative, such as Aged Gouda, Cheddar, Manchego, or Piave.
Pecorino Romano is a type of Romano cheese that is pasteurized. It is made from sheep's milk and is an Italian classic.
Pasteurization is the process of heat-treating milk to destroy potentially harmful pathogens, such as Salmonella.
