Parmesan is an Italian hard cheese and is one of the most famous cheeses in the world. Italian cuisine is unimaginable without Parmesan. It is usually grated or shaved into paper-thin slices.
Here’s what you should know about Parmesan
Parmesan is an Italian hard cheese and is one of the most famous cheeses in the world. It is usually grated or shaved into paper-thin slices. The word “Parmesan” is a simplification of the term Parmigiano Reggiano. In its native Italy, the cheese is referred to exclusively as Parmigiano. “Parmigiano Reggiano” has carried the EU’s DOP seal since 1996 as proof that it comes from the Emilia Romagna region. The center of cheese production is in the Emilia Romagna provinces of Parma, Modena and Reggio Emilia. The cows graze in a protected area, the “Zona Tipica”, where only grass and, if necessary, hay may be fed. The feeding of milk-promoting feed additives is not permitted. According to an EU ruling in 2002, cheeses that do not originate in Emilia-Romagna are considered plagiarized. Parmesan has been produced for over 800 years, and the method has hardly changed. Parmigiano was first mentioned in writing in the writings of Giovanni Boccaccio. In his collection of novellas “Decameron”, written between 1349 and 1353, he described a scene in which people were standing “on a mountain of grated Parmesan cheese” making ravioli and macaroni. Today, 512 dairies are affiliated with the Parmesan Cooperative. Parmesan is made exclusively from cow’s milk. According to an old recipe, the milk from the evening milking is kept in copper vats. By morning, the fat has settled to the top. It is skimmed off and the resulting skimmed milk is used to produce the cheese. The excess whey produced during the manufacturing process goes to the pig farm for the production of Parma ham. Once finished, the loaves must be stored in air-conditioned cellars for at least twelve months. The average aging period is two years. During the ripening process, the cheese must not develop any holes, and after one year Parmesan experts check the quality of the cheese. Parmesan belongs to the hard cheese variety “Grana”. Grana means “grainy” and differs significantly in consistency from other hard cheeses. Parmesan is offered in different degrees of maturity, the oldest matures 72 months, is called “Extra Stravecchione”, is rare and is considered a precious specialty.
Importance for health
100 grams of Parmesan cheese cover the daily requirement of calcium. Parmesan is therefore good for bones and teeth and also prevents osteoporosis. It is also considered easy to digest. Parmesan is produced from raw milk. Pregnant women are advised to eat little raw milk cheese, as it can contain pathogens such as listeria. However, due to the ripening period, Parmesan kills all pathogens. Parmesan is therefore also considered safe for pregnant women. Italian studies have also shown that Parmesan permanently lowers blood pressure because Parmesan contains tripeptides. These are small proteins that have an ACE-inhibiting effect and achieve the same results as drugs. The blood pressure-lowering effect already occurs when 30 grams of Parmesan are included in the meal and consumed daily. The effect is measurable after eight weeks and is maintained with continued daily consumption of Parmesan. People who suffer from lactose intolerance may eat Parmesan. Due to the long ripening period, Parmesan is considered lactose-free. Parmesan has a high nutrient density, similar to nuts. That is why even small amounts are filling. With Parmesan, cravings can be prevented. Because it contains little cholesterol, Parmesan is generally considered one of the healthiest cheeses around.
Ingredients and nutritional values
| Nutritional information |
Amount per 100 gram |
| Calories 431 | Fat content 29 g |
| Cholesterol 88 mg |
Sodium 1,529 mg |
| Potassium 125 mg | Carbohydrates 4.1 g |
| Protein 38 g |
Dietary fiber 0 g |
Parmesan has between 29 and 60 percent fat, depending on the degree of ripeness. From the fat content also depends on the amount of calories. An average Parmesan contains 34 grams of fat and 440 calories per 100 grams.Parmesan contains vitamins A, C, D, E and K, in addition to a complex of B vitamins.
Parmesan is a supplier of beta-carotene, calcium, potassium, magnesium and other minerals. Parmesan contains trace elements such as fluorine, copper and manganese. Although Parmesan contains a lot of fat, cholesterol levels are very low at 0.3 grams per 100 grams of cheese. The fat is composed of saturated, monounsaturated and polyunsaturated fatty acids.
Intolerances and allergies
Parmesan, like all cheeses that age for a long time, contains a large amount of histamines, which can cause a long list of problems in histamine-intolerant individuals. Histamine intolerance is considered a pseudoallergy, and symptoms can range from hives to hay fever and asthma. Histamine intolerance often becomes noticeable when multiple triggers are ingested at the same time. For example, combining Parmesan cheese and red wine can cause an attack. Parmesan contains natural glutamate, which can trigger headaches and the infamous “Chinese restaurant syndrome” in some people. However, numerous foods contain similarly high levels of natural glutamate, so only a small group of people are thought to be affected.
Shopping and kitchen tips
When buying Parmesan, it is important to distinguish between Parmigiano-Reggiano and Grana Padano. Unlike Parmigiano-Reggiano, Grana Padano may come from all over the Po Valley and most of northern Italy. Grana Padano is just as good for inexpensive pasta dishes as the true Parmigiano. Research has shown that Grana Padano is quite equal to Parmigiano-Reggiano. Gourmets prefer to choose the original Parmesan cheese, which is marked by the seal. The longer the Parmesan has been allowed to mature, the more expensive it is. Among gourmets, especially the three-year-old Parmesan is popular. Old and expensive Parmesan cheese loaves are not cut and grated, they are pierced and then broken into pieces. Cut Parmesan cheese should not be wrapped in plastic wrap, or it will begin to sweat and mold. It is best wrapped in baking paper or a kitchen towel and placed in a can. The can should be placed in the refrigerator. The cheese will then keep there for many months. If there is a teaspoon of salt in the can, the cheese will not be deprived of its salt content. In addition, the salt absorbs any possible moisture. Parmesan is very good to be frozen grated. It may be worth grating larger portions and freezing them in smaller portions, then there will always be fresh, grated Parmesan available to use without a long thawing time.
Preparation tips
Parmesan, when used fresh, should always be grated just before eating. Parmesan goes well on all pasta dishes and also belongs in risotto. Pasta dishes with a fish sauce are eaten without Parmesan. A special variation is to shave the cheese into very thin slices on a slicer. The cheese slices go well in the traditional Caesar salad or on thinly sliced beef tenderloin served as carpaccio. In Italy, fennel with shaved Parmesan is also considered a recipe classic. Since old Parmesan is not sliced but broken, there are special Parmesan breakers with a short, pointed edge for this purpose.
