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Parmesan Cheese (Cultured Pasteurized Part-skim Milk, Salt, Microbial Enzymes), Romano Cheese Made From Cow's Milk (Cultured Pasteurized Part-skim Milk, Salt, Microbial Enzymes), Powdered Cellulose (To Prevent Caking).
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When I discovered the combo of Romano with the parmesan I was sold. I use on Italian food & on my sweet potato I fix as a savory dish with butter & the cheeses & lil chili flakes or tiny bit of cayenne
Just fine in taste, similar to national brands and not moldy or stale dated as some foods I have bought from Whole Wallet lately. I will buy this product again, as soon as my very prompt fingers can finish off this jar (I swear they are eating some of my fettuccini before I get it to my mouth), for now back it goes in the fridge until this star crazed old man decides to impersonate Leonardo the Great Italian Chef again. Ave Rederche!
I'm not sure what it was. It definitely didn't smell or taste like any cheese I've ever eaten. Mine went into the bin immediately after the first taste!
Reviewed in the United States on September 19, 2021
There is a funky taste with this. I typically like ages cheesed but I think this isn’t high quality cheese, so the aging doesn’t taste good. It was so strong it ruined our meal.
I couldn't tell the difference in all the cheese mixtures except this was more dry, powdery, and less parmesan flavor. I'm just going to get the real deal next time. I think the only way these cheese trios can be appreciated is when they are litterally fresh shreads. Otherwise these poweder crumbles are whack.
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