Regato Cheese

Regato is a semi-hard, cow's milk cheese originating from Brazil, though it is also produced in other countries. It is typically made using pasteurised milk, with a rennet added to coagulate the milk, which is then cut, stirred, and heated before being pressed into moulds. The cheese is then brined and aged for a period, developing a mild, slightly tangy flavour and a firm texture.

Manufacturers use Regato cheese primarily for its flavour and texture, adding it to a variety of savoury dishes. It melts well, making it a popular choice for pizzas, pasta dishes, and lasagne, where it contributes a creamy, cheesy element. It can also be grated and used as a topping or incorporated into fillings for pies and pastries.

Regato cheese is a food ingredient, not a food additive, and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. As a dairy product, it is a source of protein, calcium, and other nutrients. Like all cheeses, it contains saturated fat and sodium, and the NHS advises moderation in the consumption of full-fat dairy products as part of a balanced diet. There are no specific regulatory concerns or notable controversies associated with the consumption of Regato cheese at typical dietary levels.