Know what’s on your plate
Romano cheese
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 387 kcal —
- Protein 32 g 64%
- Carbohydrate 3.6 g 1%
- Fat 27 g 35%
- Saturated fat 17 g 86%
- Fibre 0 g 0%
- Sugars 0.7 g —
- Sodium 1433 mg 62%
- Cholesterol 104 mg 35%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 96 µg 11%
- Vitamin C 0 mg 0%
- Vitamin D 0.5 µg 3%
- Vitamin E 0.23 mg 2%
- Vitamin K 2.2 µg 2%
- Thiamin (B1) 0.04 mg 3%
- Riboflavin (B2) 0.37 mg 28%
- Niacin (B3) 0.08 mg 0%
- Pantothenic acid (B5) 0.42 mg 8%
- Vitamin B6 0.09 mg 5%
- Biotin (B7) 1.2 µg 4%
- Folate (B9) 7 µg 2%
- Vitamin B12 1.1 µg 47%
- Choline 15.4 mg 3%
Minerals
- Calcium 1064 mg 82%
- Iron 0.77 mg 4%
- Magnesium 41 mg 10%
- Phosphorus 760 mg 61%
- Potassium 86 mg 2%
- Zinc 2.6 mg 23%
- Copper 0.03 mg 3%
- Manganese 0.02 mg 1%
- Selenium 14.5 µg 26%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 387 | 32 g | 3.6 g | 27 g |
| 1 × oz | 28.4 g | 110 | 9 g | 1 g | 7.6 g |
| 1 × package (5 oz) | 142 g | 550 | 45 g | 5.2 g | 38 g |
| 2 × oz | 56.7 g | 219 | 18 g | 2.1 g | 15 g |
| ½ × oz | 14.2 g | 55 | 4.5 g | 0.5 g | 3.8 g |
| 3 × oz | 85.1 g | 329 | 27 g | 3.1 g | 23 g |
| 4 × oz | 113.4 g | 439 | 36 g | 4.1 g | 31 g |
Similar foods
Questions about Romano cheese
What is Romano cheese, and how does it taste?
Romano is a firm, aged Italian-style cheese with a salty, sharp, savoury flavour. It is usually grated over food or shaved into thin pieces.
Can you use Romano cheese instead of Parmesan?
Yes. Romano is generally sharper and saltier, so start with a little less than the amount of Parmesan and taste before adding more. It works well grated over pasta, soups and roasted vegetables.
How do you stop grated Romano cheese clumping in a sauce?
Take the pan off the heat before stirring in finely grated cheese. Add it a little at a time, with a splash of the hot pasta water, and keep stirring; boiling the cheese can make the sauce grainy.
What dishes go well with Romano cheese?
Try it grated over pasta with tomato sauce, stirred into risotto, or scattered over minestrone. Its salty bite also suits roasted aubergine, courgette and crisp salads.
How should you store Romano cheese after opening it?
Wrap the cut face in baking paper, then place the cheese in a loosely closed container in the fridge. Keep it away from strong-smelling foods, and grate only what you need so the rest stays protected.
Can you freeze Romano cheese?
You can freeze it, preferably grated in a sealed container or bag; use it straight from frozen in cooked dishes. Freezing may make a wedge crumbly, so thawed cheese is less suited to slicing.
Is Romano cheese made from sheep’s milk?
Some traditional Romano cheeses are made from sheep’s milk, while products sold as Romano can also be made from cow’s milk. The name alone does not tell you which milk was used.
Which has more protein, Romano or provolone?
Romano has more: 32 g per 100 g, compared with 25.6 g in provolone. Romano is also saltier, so it is usually used in smaller amounts as a seasoning.
Source: USDA FoodData Central 171249 · per 100 g · carbohydrate per EU label, fibre excluded
