Patrick Oconnell
Parmesan, or Parmigiano-Reggiano, is a hard Italian cheese with a strong, nutty flavour and a grainy texture. It is made from just three ingredients: cow's milk, salt, and rennet. Parmesan is a very nutritious cheese, providing a good source of calcium and protein. However, it is also high in calories and sodium. For example, a 28-gram serving of hard Parmesan contains around 110 calories.
| Characteristics | Values |
|---|---|
| Calories | 110 per 28-gram serving |
| Protein | 9 grams per 28-gram serving |
| Fat | 8 grams per 28-gram serving |
| Cholesterol | 25 milligrams per 28-gram serving |
| Sodium | 180 milligrams per 28-gram serving |
| Carbohydrates | 0 grams per 28-gram serving |
| Dietary Fiber | 0 grams per 28-gram serving |
| Sugars | 0 grams per 28-gram serving |
| Calcium | 36% of daily requirements per 25-gram serving |
| Phosphorous | 24% of daily requirements per 25-gram serving |
| Lactose | 0 grams per serving |
| Ingredients | Cow's milk, salt, rennet |
| Manufacturing Process | Rennet coagulation, knitting, pressing, moulding, salting, maturation |
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What You'll Learn
Parmigiano Reggiano is a safe, natural, and nutritious cheese
The cheese is made exclusively with the milk of cows bred in the Italian provinces of Parma, Reggio Emilia, Modena, Bologna, and Mantua. This traditional production method ensures that Parmigiano Reggiano is a natural product, free from artificial additives or preservatives. The only additive allowed during the entire process is salt, which the cheese absorbs while being submerged in brine tanks for about 20 days.
Parmigiano Reggiano is a safe cheese to consume, even when mould appears on its surface. Its low moisture content inhibits the growth of harmful moulds, and any surface mould can be safely cut off without compromising the edibility of the cheese underneath. This characteristic contributes to the longevity of Parmigiano Reggiano, with some sources claiming that it can last for decades in the fridge without going bad.
The nutritional qualities of Parmigiano Reggiano make it a functional food in the eyes of some. Its high protein and calcium content, along with its easy digestibility, are believed to improve health and reduce the risk of certain diseases. Additionally, the fat content of the cheese provides medium- and short-chain fatty acids, which can be used as rapid energy sources, potentially resulting in less body fat accumulation.
Parmigiano Reggiano is a highly regulated product with protected designation of origin (PDO) status in the European Union. This means that only cheese manufactured in a limited area in northern Italy can be labelled as Parmigiano Reggiano, ensuring the authenticity and quality of this nutritious and natural cheese.
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It is high in protein, calcium, and phosphorus
Parmesan, or Parmigiano-Reggiano, is a hard Italian cheese with a strong flavour and unique nutritional qualities. It is made through a traditional 1,000-year-old manufacturing process, which results in its characteristic flavour and texture.
Parmigiano-Reggiano is a very safe and nutritious cheese, offering multiple health benefits. It is a good source of protein, with 32g of protein per 100g of cheese. This makes it an energy-dense food, providing a high number of calories per serving. Experts recommend around 3.5 ounces of protein-rich foods, such as cheese, in a healthy vegetarian diet.
Parmigiano-Reggiano is also a good source of calcium, with 1 ounce containing approximately 335 milligrams of calcium. This is about 26% of the daily recommended value for adults and accounts for 36% of an adult's daily calcium requirements. Calcium is a vital nutrient for maintaining healthy blood pressure and supporting bone health. It helps your blood vessels contract and relax as they should, and can help prevent osteoporosis, a condition that weakens the bones.
In addition to protein and calcium, Parmigiano-Reggiano is also a good source of phosphorus, with a 25g serving accounting for 24% of an adult's daily phosphorus requirements. Phosphorus is another important mineral for bone health.
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The cheese is made with cow's milk, salt, and rennet
Parmigiano Reggiano, or as it's more commonly known, Parmesan, is a cheese that is made with just three simple, natural ingredients: cow's milk, salt, and rennet. The process of making this cheese is centuries old and remains largely unchanged even today. The milk used for Parmigiano Reggiano is sourced from cows that are fed locally grown forage, grass, and hay. This milk is then heated and the starter and rennet are added to allow the milk to slowly and naturally coagulate and form curds.
The curds are then broken into tiny granules and cooked so that they form a single mass. This mass is then formed into two wheels, which are then immersed in a saltwater brine. The cheese is then removed from the brine and left to age for at least 12 months, although some varieties are aged for 24, 36, or even 48 months. The longer the cheese is aged, the more crumbly and grainy its texture becomes, and the deeper its aroma and flavor.
Parmigiano Reggiano is a hard, dense, and dry cheese due to its limited number of ingredients. It is also a safe cheese, with relatively few health risks. It is a good source of calcium and protein, but it is also high in calories and sodium. A 25-gram serving of Parmigiano Reggiano accounts for 36% of an adult's daily calcium requirements and 24% of their phosphorous requirements.
The cheese is produced in one of five Italian provinces: Parma, Reggio Emilia, Modena, Bologna (to the left of the river Reno), or Mantua (to the right of the river Po). It is a Protected Domination of Origin (PDO) product, which means that it must undergo strict monitoring and pass rigorous testing before it can be sold as Parmigiano Reggiano.
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It is a hard, dry, and crumbly cheese
Parmesan, or Parmigiano Reggiano, is a hard, dry, and crumbly cheese. It is made in the northern Italian provinces of Parma, Reggio Emilia, Modena, Bologna, and Mantua. The manufacturing process dates back to the Middle Ages when monks developed a dry-paste cheese assembled into large wheels weighing up to 39 pounds (18 kilograms). These wheels are then submerged in saltwater or brine, which reduces the moisture content of the cheese even further, making it dry and crumbly.
The active process of making Parmigiano-Reggiano cheese takes a few weeks, but the aging process takes much longer—a minimum of one year and up to several years, depending on the desired type of cheese. This lengthy aging period in specific aging rooms contributes to the low moisture content of the cheese.
The traditional manufacturing process results in Parmigiano Reggiano's characteristic grainy texture and strong, nutty flavor. This hard, dry, and crumbly texture is due to the cheese being tightly packed with a low water content compared to other cheeses.
Parmigiano Reggiano is made with only three ingredients: cow's milk, salt, and rennet (a mix of different enzymes). The salt used in the production process also contributes to the dry texture of the cheese. The cheese is dense and dry, which is why it crumbles and falls apart easily.
Parmigiano Reggiano is a safe, nutritious, and healthy cheese option. It is a good source of calcium and protein but is also high in calories and sodium, so it should be consumed in moderation as part of a balanced diet.
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A 1-ounce (28-gram) serving has 110 calories
Parmesan, or Parmigiano Reggiano, is a hard Italian cheese with a strong, nutty flavour and a grainy texture. It is made through a traditional manufacturing process that dates back to the Middle Ages. This process results in its characteristic flavour and texture. The active process of making Parmigiano Reggiano cheese takes a few weeks, but the ageing process can take much longer—up to several years.
Parmigiano Reggiano is a nutritious cheese, offering multiple health benefits. It is a good source of calcium and protein, but it is also high in calories and sodium. A 1-ounce (28-gram) serving has 110 calories. This calorie count may vary slightly depending on the specific product and its ingredients, but it gives you an idea of the energy density of this cheese.
The high calorie count of Parmigiano Reggiano is due to its protein and fat content. This makes it an energy-dense food, providing a high number of calories per serving. In addition to its nutritional benefits, Parmigiano Reggiano is also a safe cheese with few health-related risks. It is made with just three ingredients: cow's milk, salt, and rennet. The low number of ingredients contributes to its dense and dry texture.
When compared to other cheeses, such as cheddar or mozzarella, Parmigiano Reggiano has a lower water content, which is why it crumbles and falls apart more easily. Its dry texture is also a result of the salting process, which reduces the moisture in the cheese. The cheese is submerged in saltwater or brine, allowing for salt absorption, and then left to mature for anywhere from 12 to over 40 months.
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Frequently asked questions
A 1-ounce (28-gram) serving of hard Parmesan Reggiano contains 110 calories.
Parmesan Reggiano is made from three ingredients: cow's milk, salt, and rennet. Rennet is a mix of different enzymes used to make cheese.
Parmesan Reggiano is a good source of calcium and protein. It is also lactose-free and contains no preservatives.
Parmesan Reggiano is made through a traditional manufacturing process that dates back to the Middle Ages. The process includes knitting, pressing, salting, and maturation. The maturation time can range from 12 to over 40 months.
