Parmigiano Reggiano Information

Parmigiano-Reggiano is a resource, brought to us by nature and the labours of men, combining health and flavour within a balanced diet. The organoleptic and nutritional characteristics of Parmigiano-Reggiano are the result of precise production decisions developed over the years, which have subsequently been formalized and established as fixed for the past 70 years, that is since 1934, when the Consortium for its protection was founded and the production guidelines, pivotal for PDO status - Protected Designation of Origin, established. Its characteristic elements are: the use of raw milk, which is delivered to the cheese dairy directly after each milking; no additives whatsoever; the use of natural fermenting agents alone and a minimum aging period of 12 months. The perception of Parmigiano-Reggiano not just as a wholesome product, but as a healthy, nutritional one as well, is a result of the long production tradition and its ties to the area of origin, which together have made this cheese one of the outstanding symbols of Italian-made foods. Parmigiano-Reggiano is extremely rich in free amino acids. Easily digested by the body, they are produced by the transformation of casein, a milk protein, during the lengthy aging period. During this phase other minor compounds are also formed due to protein breakdown, e.g. peptids, which determine the organoleptic characteristics of the cheese and aid its digestion. Parmigiano-Reggiano is a semi-fat cheese, obtained by partial skimming of the milk. This lipidic component is precious, nutritionally speaking, for the instantly useable energy provided by its free part. Parmigiano-Reggiano is very rich in calcium, is particularly bioavailable and is also an important source of phosphorous. 50 g covers 50% of an adult's RDI. These values also apply to lactose-intolerance sufferers in that Parmigiano-Reggiano is lactose free.