Is Romano Freshly Shreded Cheese Halal?

The Ingredient Breakdown

As a food scientist, I look beyond the label to understand the chemical composition of food. When analyzing Romano Freshly Shreded Cheese, the ingredients list is surprisingly clean and aligns with Halal requirements. The primary ingredient is CULTURED MILK, which is simply milk that has been fermented with lactic acid bacteria to develop flavor and texture. This is entirely plant-based in origin regarding the fermentation process.

The coagulation agent used here is listed as ENZYMES. In modern cheese manufacturing, this almost exclusively refers to microbial enzymes (often derived from fungi like Aspergillus oryzae) or vegetable-based rennet. Traditional animal rennet, which comes from the stomach lining of calves and is a point of contention for some Halal observers, is not indicated here. The remaining ingredients are SALT for flavor, CELLULOSE (a plant fiber) to prevent clumping, and NATAMYCIN, a natural antifungal agent used to protect the cheese's flavor from spoilage. None of these present any Halal flags.

Nutritional Value

From a nutritional standpoint, Romano is a hard, aged cheese, meaning it is low in moisture and high in density. This impacts its caloric value. A standard serving typically contains a significant amount of calories derived mostly from fats and protein. Unlike processed cheese slices, this shredded variety usually contains 0g of sugar, as the lactose in milk is converted during the culturing process. It fits well into low-carb or Keto diets. However, due to the SALT content, those monitoring their sodium intake should consume it in moderation. It is a nutrient-dense food, providing calcium and phosphorus, but it is not a 'diet' food due to the fat density.