Italy Italian Parmesan Cheese

Specifications: Parmigiano-reggiano is a grana, a hard, grainy cheese, cooked but not pressed, named after the producing areas of parma and reggio emilia in emilia-romagna, italy. It is widely described by connoisseurs as the king of cheeses. Cheeses resembling parmigiano-reggiano but not made in this area are known as parmesan cheese. It is made from raw cow\'\'s milk, collected immediately after milking and partly skimmed by gravity. Traditionally, cows have to be fed only on grass or hay, producing grass fed beef. Only natural whey culture is (allegedly) allowed as a starter, together with calf rennet. The only additive allowed is salt. The product is aged an average of two years. The cheese is produced daily, and it can show a natural variability. True parmigiano-reggiano cheese has a complex fruity/nutty taste with a slightly gritty texture. There are strict criteria to follow for its producing. Each wheel must meet early in the aging process, when the cheese is still soft and creamy, to merit the official seal and be placed in storage for aging. Uses of the cheese include being grated over pasta or eaten in chunks with balsamic vinegar. It is also a key ingredient in alfredo sauce and pesto. Highly nutritious and full flavoured, it delights the most exacting connoisseur, both as a dish on its own, and as a dressing for other foods. Quickly digested and easily assimilated, dieticians often recommend it for children and the elderly, not to mention those who are concerned with their figures. What, then, is the secret of parmigiano-reggiano? How is this unusual harmony achieved between nourishment and digestibility? Because it\'\'s a complete and natural food. Proteins account for 36.14 percent, a higher figure than that of any other type of cheese. The lipid content is also substantial, although not excessive (28.3%), and the calcium content is extremely high (1.30%), as is that of phosphorous (0.7%). Parmigiano-reggiano also has a well balanced range of vitamins. The caloric value is 392 calories for 3,5 ounces. In short, parmigiano-reggiano has an extremely high content of body building proteins and high quality fats, plus an unusual concentration of vitamins and mineral salts. It is an ideal food because it includes a substantial number of food elements necessary for sustenance and especially because it ensures excellent bodily well-being. This has led athletics trainers and sport dieticians to discover the special contribution parmigiano-reggiano provides for the diet of athletes and people who practise sport, precisely because it is nutritious without weighing down and is easily digested.