Kamil Perry
Parmesan, or Parmigiano-Reggiano, is a hard Italian cheese with a strong, nutty flavour. It is made with just three ingredients: cow's milk, salt, and rennet. Due to its high protein and fat content, Parmesan is an energy-dense food, providing a high number of calories per serving. In this article, we will explore the nutritional benefits and potential downsides of Parmesan cheese, as well as how it compares to other types of cheese.
| Characteristics | Values |
|---|---|
| Type of Cheese | Parmesan, also known as Parmigiano-Reggiano |
| Origin | Italy |
| Ingredients | Cow's milk, salt, rennet |
| Rennet | A mix of different enzymes |
| Texture | Hard |
| Nutritional Qualities | High protein and calcium content, easily digestible |
| Calories | High number of calories per serving |
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What You'll Learn
- Parmesan cheese is energy-dense, with a high number of calories per serving
- It's made from cow's milk, salt, and rennet (a mix of enzymes)
- It's a hard Italian cheese, also known as Parmigiano-Reggiano
- It's produced in specific Italian regions, using milk from local cows
- It's high in protein and calcium, with low lactose content
Parmesan cheese is energy-dense, with a high number of calories per serving
Parmesan cheese, or Parmigiano-Reggiano, is a hard Italian cheese with a strong, nutty flavour. It is made through a traditional manufacturing process that dates back to the Middle Ages. This process results in a dry, crumbly texture and a characteristic flavour.
Parmesan cheese is energy-dense, providing a high number of calories per serving. Its energy density is due to its protein and fat content. Parmesan cheese is made with only three ingredients: cow's milk, salt, and rennet (a mix of enzymes). The manufacturing process and the ingredients used give Parmesan its distinctive nutritional qualities.
The active process of making Parmigiano-Reggiano takes a few weeks, but the aging process can take much longer, from a minimum of one year to several years. This lengthy aging contributes to the cheese's dense and dry texture. The traditional production of Parmesan involves coagulating the milk with rennet, a group of animal enzymes, resulting in a firm and dry cheese with a low moisture content.
Parmesan cheese is often grated or powdered and used as a condiment, sprinkled over pasta, roasted vegetables, or pizza. Its strong flavour adds a distinctive taste to dishes. When purchasing Parmesan cheese, it is worth noting that the grated variety found in bottles or shakers may contain additional ingredients and fillers to prevent clumping. For a higher-quality product, consider buying a wheel or block of Parmigiano-Reggiano and grating it yourself.
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It's made from cow's milk, salt, and rennet (a mix of enzymes)
Parmesan cheese, or Parmigiano-Reggiano, is a hard Italian cheese with a strong, nutty flavour. It is traditionally made from just three ingredients: cow's milk, salt, and rennet (a mix of enzymes).
Parmesan is made from unpasteurised cow's milk. The whole milk of the morning milking is mixed with the naturally skimmed milk of the previous evening's milking, creating a part-skim mixture. This mixture is then heated in copper vats. The milk used to make Parmesan comes from cows bred in the northern Italian provinces of Parma, Reggio Emilia, Modena, Bologna, and Mantua. These cows are a mix of Italian Frisona, Bianca Modenese, brown, and red cows.
The traditional manufacturing process of Parmesan dates back to the Middle Ages, when monks developed a dry-paste cheese assembled into large wheels weighing up to 39 pounds (18 kilograms) each. These wheels were ideal for long-term preservation. Today, Parmesan is still made in a similar way, with the active process of putting the cheese together taking a few weeks. However, the aging process takes much longer, with a minimum of one year and up to several years, depending on the desired type of cheese.
The third ingredient in Parmesan is rennet, a group of enzymes that start the coagulation (solidifying) process. Rennet is a natural enzyme found in the stomachs of young mammals, which helps them digest their mother's milk. Calf rennet is the most commonly used type of animal rennet in the production of Parmesan. However, this means that traditionally made Parmesan is not suitable for vegetarians or those following a halal diet. Some cheese producers are now rethinking their processes to cater to changing dietary preferences, with some even producing vegetarian and vegan-friendly Parmesan cheeses.
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It's a hard Italian cheese, also known as Parmigiano-Reggiano
Parmesan cheese, or Parmigiano-Reggiano, is a hard Italian cheese with a strong, nutty flavour. It is made through a traditional 1,000-year-old manufacturing process in the northern Italian provinces of Parma, Reggio Emilia, Modena, Bologna and Mantua. This cheese is typically made with animal rennet, although vegetarian versions do exist. It is made with three ingredients: cow's milk, salt and rennet. The active process of making Parmigiano-Reggiano takes a few weeks, but the ageing process is much longer, with a minimum of one year and up to several years. The cheese wheels are soaked in a brine bath for 20 to 25 hours before being transferred to an ageing facility.
Parmigiano-Reggiano is a dry, crumbly cheese with a hard, pale-golden rind and a straw-coloured interior. Its texture and flavour are a result of the long ageing process. It is considered to be a functional food, with high levels of protein and calcium and easy digestibility. It is also a good source of calcium, phosphorus and zinc.
Within the EU, only cheese made in these specific Italian regions can be labelled as Parmigiano-Reggiano or Parmesan. In Italy, it is termed 'grana', meaning 'grain', referring to its granular texture. In the US, the word 'Parmesan' is not regulated, and it is likely that a cheese labelled as such is an imitation. However, there are also many artisanal cheesemakers in the US making high-quality cheeses inspired by Parmigiano-Reggiano.
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It's produced in specific Italian regions, using milk from local cows
Parmesan cheese, also known as Parmigiano-Reggiano, is a hard, granular Italian cheese. It is produced in specific Italian regions, namely Parma, Reggio Emilia, Modena, Bologna, and Mantua. The name Parmigiano Reggiano is derived from two of the areas that produce it: the Italian provinces of Parma and Reggio Emilia. The cheese is also produced in Bologna, west of the River Reno, Modena, and in the part of Mantua on the south bank of the River Po.
Parmesan cheese is made using milk from local cows. The whole milk from the morning's milking is mixed with the naturally skimmed milk from the previous evening, resulting in a part-skim mixture. This milk comes from cows bred in the same areas as the cheese's production, including Italian Frisona, Bianca Modenese, brown, and red cows. The cheese is traditionally made from raw or unpasteurized cow's milk, though some Parmesan-style cheeses may use pasteurized milk or a mixture of different types of milk.
The production of Parmesan cheese is a labor-intensive process that requires time, skill, and precision. It starts with high-quality milk—approximately 550 liters per wheel—to which natural whey culture and rennet are added. Rennet is a group of animal enzymes used to initiate the coagulation or solidification process, and it is one of only three ingredients in Parmigiano-Reggiano, along with milk and salt. Once the curds form, they are broken into granules using a tool called a spino, and the mixture is heated to 55 degrees Celsius for about an hour. After this, the curds are separated from the whey and formed into a single mass.
The active process of making Parmigiano-Reggiano takes a few weeks, but the aging process is much longer. The cheese must be aged for at least 12 months, though some suggest a minimum of one year, and it can be aged for several years depending on the desired type. The lengthy aging contributes to the complex flavor and extremely granular texture of Parmesan cheese.
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It's high in protein and calcium, with low lactose content
Parmesan cheese, or Parmigiano-Reggiano, is a hard Italian cheese with a strong, nutty, and salty flavour. It is made through a 1,000-year-old manufacturing process, which results in its characteristic flavour and texture.
Parmesan is a highly nutritious cheese, known for its high protein and calcium content, as well as its easy digestibility. A one-ounce (28-gram) serving of Parmigiano-Reggiano contains approximately 10 grams of protein, which is easy for the body to digest. The maturation process of the cheese involves a pre-digestion step, making the protein easily absorbable. Parmesan also contains all the essential amino acids, making it a complete protein.
In addition to its high protein content, Parmesan is an excellent source of calcium. A one-ounce serving provides around 335 milligrams of calcium, which is about 26% of the daily recommended value for adults. The calcium in Parmesan has a high bioavailability, meaning it is easily absorbed by the body. This is due to the cheese's casein content, which leaves mineral residues that enhance the absorption of calcium and other minerals. The high calcium content of Parmesan supports bone health and can help prevent osteoporosis, a condition that weakens the bones.
Despite being a dairy product, Parmesan is naturally low in lactose, containing less than one milligram of lactose per ounce. This makes it a suitable cheese for those who have difficulty tolerating lactose. The low lactose content is due to the way the cheese is made, with a very low level of lactose remaining in the final product.
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Frequently asked questions
Parmesan cheese is an energy-dense food, which means it provides a high number of calories per serving. However, the exact number of calories can vary depending on the specific product and serving size.
Parmesan cheese, or Parmigiano-Reggiano, is a hard Italian cheese traditionally made from just three ingredients: cow's milk, salt, and rennet (a mix of enzymes).
Parmesan cheese is considered nutritious and offers multiple health benefits due to its high protein and calcium content. It is also easily digestible and may provide nutrients essential for bone health, including calcium, phosphorus, and zinc.
Parmesan cheese is made through a traditional manufacturing process that dates back to the Middle Ages. This process includes coagulating cow's milk with rennet and then aging the resulting cheese for at least one year, or longer depending on the desired type.
