Romano and Asiago can be used in lieu of Parmesan… They might have listed all three as a means of protecting their recipe???

So, you have your 4 Italian cheeses; Romano, parmesan, mozzarella, and asiago.

The other two are not Italian, but were added for flavor, I assume.

@MissAnthrope has it right IMO. Just read the ingredients in the juice containers we buy. Many say 100% Juice flavored Cranberry drink but contains a good slug of white grape juice and often corn syrup. Buyer beware.

That seems to make the most sense to me, @MissAnthrope.

The last four are your 4-cheese Italian cheese-its flavoring—but they cost more than white cheddar and monterey jack; cheddar and monterey jack are also generally milder so they are being used as “filler” cheese to cut costs. I’ll bet you listed those ingredients in order—if so there is more of the non-Italian cheese in there than Italian cheese.

That’s weird. You should send your quip to consumerist.com. I bet it will get published.

I’m guessing it’s because 4-cheese is marketable and 6-cheese is too bewildering to make sense to the consumer. If there are pictures of the cheeses on the front of the box, I would bet that these are the four they mean to market. I wouldn’t put mozzarella and asiago in the same family, but that’s just me.

Interesting. Traditionally all the above but Romano are cow’s milk cheeses. Italian Romano is usually a sheep’s milk cheese, but I’m guessing the cheeze-it company uses domestic Romano, in which case it is a cow’s milk cheese.
I made an unwise decision and ate a handful of cheeze-it crackers recently. What struck me most was not their lack of cheese flavour, but instead the overwhelming shortening flavour. The grease coated my mouth making it impossible for me to taste anything for hours.

And don’t forget Parmano…mmmmm!