Randy Chandler
Parmesan, also known as Parmigiano-Reggiano, is a hard Italian cheese with a strong, nutty flavor and a grainy texture. It is made from unpasteurized cow's milk and aged for at least 12 months. Parmesan has a high amount of calcium, which is important for bone health and maintaining healthy blood pressure. It is also a good source of protein. However, Parmesan is high in salt and fat, with 30% fat and 19% saturated fat. Despite this, its strong flavor means a small amount can go a long way, making it a flavorful addition to various dishes.
| Characteristics | Values |
|---|---|
| Nutritional qualities | High in protein and calcium, medium-chain fatty acids |
| Flavor | Savory (umami), nutty, salty, sweet, bitter |
| Texture | Hard |
| Lactose content | Very low |
| Fat content | High (30% fat, 19% saturated fat) |
| Salt content | High (1.7g per 100g) |
| Health benefits | May lower cholesterol and blood sugar |
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What You'll Learn
Parmesan is a fatty cheese, with 30% fat and 19% saturated fat
The process of making Parmesan involves coagulating cow's milk with rennet, a group of animal enzymes. This solidifies the milk, separating liquid whey from a firm curd of casein micelles, which is milk's main type of protein. The curd is then cut into small pieces to further remove whey and reduce moisture content. The curd is then fused and pressed into a mould to form the recognisable Parmesan wheels. The final step is salting, where the cheese wheels are submerged in saltwater or brine, reducing moisture further and allowing for salt absorption.
Despite its high fat content, Parmesan has several health benefits. It is a good source of protein and calcium, which is important for bone and teeth health. It also contains medium-chain fatty acids, which have been shown to have health benefits, including potentially lowering cholesterol and blood sugar. Parmesan is also a good option for those with lactose intolerance, as it has very low levels of lactose.
In terms of nutritional value, a little Parmesan goes a long way. Its strong flavour means you don't need to use much, making it a good substitute for other cheeses like cheddar. For example, when grating cheese for pasta dishes, a smaller amount of Parmesan can be used to achieve a good cheesy taste.
While Parmesan has its benefits, it's important to consume it in moderation as part of a balanced diet. Other cheeses with lower fat content include cottage cheese, ricotta, Edam, and mozzarella.
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It has a strong flavour, so you need less of it
Parmesan is a hard Italian cheese with a strong, nutty flavour and a grainy texture. Its flavour is often described as umami or savoury. This distinct flavour means that a little goes a long way, and you can use less of it compared to other cheeses.
The cheese is made from unpasteurised cow's milk and aged for at least 12 months, with the total maturation time determining the final texture and flavour of the cheese. Parmesan is produced in specific regions in northern Italy, and the names Parmesan and Parmigiano Reggiano are protected under Italian and European law, so any cheese carrying the name must originate from designated provinces in Italy.
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) each. These wheels are submerged in saltwater or brine, allowing for salt absorption. The maturation or ripening period can range from 12 months to over 40 months.
While Parmesan is high in salt (1.7g per 100g) and fat (30% fat, 19% saturated fat), its strong flavour means you can use less of it, making it a good substitute for other cheeses like cheddar. For example, when grating cheese for pasta dishes like lasagne, you can use a smaller amount of Parmesan than you would usually use of another cheese.
In Europe, Parmesan is classified as a functional food, meaning it has medicinal benefits. It is highly nutritious, with a high amount of calcium, which can support good bone health and help prevent osteoporosis. It also contains medium-chain fatty acids, which have been shown to have health benefits, such as potentially lowering cholesterol and blood sugar.
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It's a good source of protein and calcium
Parmesan, or Parmigiano-Reggiano, is a hard Italian cheese with a strong, nutty flavour and a grainy texture. It is made from unpasteurised cow's milk and aged for at least 12 months. Parmesan has a unique nutritional profile, including a high protein and calcium content.
Protein is an essential macronutrient that helps build and repair body tissues, and it is particularly important for muscle health. Calcium is a vital mineral for bone and teeth health, and it also plays a role in maintaining healthy blood pressure by aiding the contraction and relaxation of blood vessels. Just one ounce of Parmesan provides approximately 335 milligrams of calcium, which is about 26% of the daily recommended value for adults.
In addition to its high protein and calcium content, Parmesan also contains other beneficial nutrients. It is a good source of medium-chain fatty acids, which have been associated with potential health benefits, including lowering cholesterol and blood sugar levels. Parmesan also has a very low lactose content, making it a suitable option for individuals with lactose intolerance.
While Parmesan offers these nutritional benefits, it is important to consume it in moderation as part of a balanced diet. Parmesan has a relatively high-fat content, with about 30% fat, of which 19% is saturated. However, its strong flavour means that a small amount can go a long way, making it a versatile ingredient in various dishes.
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Parmesan is a functional food, with medicinal benefits
Parmesan is a hard Italian cheese with a strong, nutty flavour. It is made from skimmed or partially skimmed cow's milk and aged for at least 12 months. Parmesan is considered a functional food in Europe, meaning it has medicinal benefits. Its high calcium content supports bone health and prevents osteoporosis. It is also a good source of phosphorus, which is essential for bone development. Parmesan is rich in protein and contains minerals such as calcium, phosphorus, sodium, potassium, magnesium, and vitamin A. Its calcium content also helps maintain healthy blood pressure by aiding in the contraction and relaxation of blood vessels.
The process of making Parmesan involves coagulating cow's milk with rennet, a group of animal enzymes. The curds are then cut into small pieces to expel whey and reduce moisture content. The curds are strained and pressed into large wheels, which are then submerged in saltwater or brine to absorb salt. The ripening time for Parmesan can range from 12 to over 40 months, resulting in its distinct flavour and texture.
While Parmesan is high in fat and calories, its strong flavour means a little goes a long way. It can be used as a flavourful addition to pasta dishes, salads, soups, or even grated over hot popcorn.
Overall, Parmesan is a nutritious and functional food with few risks associated with its consumption. It is a good source of calcium and protein, especially for those following a vegetarian diet.
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It has very little lactose and is considered lactose-free
Parmesan, also known as Parmigiano-Reggiano, is a hard Italian cheese with a strong, nutty flavour and a grainy texture. It is made from unpasteurised cow's milk and aged for at least 12 months. The names Parmesan and Parmigiano Reggiano are protected under Italian and European law, so any cheese carrying the name must originate from designated provinces in Italy. Parmesan is made through a traditional manufacturing process that dates back to the Middle Ages, involving rennet coagulation and salting.
Parmesan is considered a functional food in Europe, meaning it has medicinal benefits. It is highly nutritious and a good source of calcium, which is important for bone health and maintaining healthy blood pressure. It also contains protein and medium-chain fatty acids, which have been linked to potential health benefits such as lowering cholesterol and blood sugar levels.
While Parmesan does contain fat, its strong flavour means that a small amount goes a long way. It can be used as a flavourful substitute for other cheeses, such as cheddar, and can be grated over pasta dishes or used in small amounts in cheese sauces.
One of the unique characteristics of Parmesan is its very low lactose content. According to dietitian Alexis Supan, "The way it's put together leaves us with a cheese that has very, very little lactose in it. And it's actually so low that we consider it a lactose-free product." This makes Parmesan a good option for those who are sensitive to lactose and may have unpleasant digestive issues after consuming dairy products.
In summary, Parmesan cheese is a highly nutritious food with multiple health benefits. While it does contain fat, its strong flavour means a little goes a long way, and its low lactose content makes it a suitable option for those with lactose sensitivity.
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Frequently asked questions
Yes, Parmesan cheese is high in fat, with 30% fat, 19% of which is saturated fat. However, its strong flavour means you don't need to use much.
Parmesan cheese is made from cow's milk, salt, and rennet.
Parmesan cheese is highly nutritious, even when consumed in small amounts. It is rich in protein and calcium, and is considered a functional food in Europe, meaning it has medicinal benefits.
Parmesan cheese is a good source of calcium, which is important for bone health and maintaining healthy blood pressure. It also contains medium-chain fatty acids, which have been shown to have health benefits such as potentially lowering cholesterol and blood sugar.
Parmesan cheese has a strong, nutty flavour and a grainy texture. Its taste is often described as umami or savoury.
