Parmesan cheese is an ancient food with a modern taste, making it universally appealing to the most discriminating palate. The structure and texture of this cheese is unmistakable: crumbly and granulous, with its typical chip quality and characteristic aroma.

Some culinary historians actually acknowledge the early production of parmesan cheese as a sign of civilization and culture. It is also the most imitated cheese in the world. However, spotting the real thing is simple. The traditional mark or seal (DOP) of approval that it is, indeed, Parmigiano – Reggiano, for example, is fire-branded along the side of the cheese to guarantee its authenticity.

Parmesan cheese is still produced as it was eight centuries ago, using milk, rennet (a coagulation of sheep’s milk) and a traditional heating practice. Parmesan cheese contains no additives or lactose. Even its seal is made with an incandescent iron and no chemical substances.

This cheese is 36% protein and considered by many to be the most complete food, besides mother’s milk. Dieticians recommend parmesan cheese for children and the elderly because of its high nutritional value, its easy digestibility as well as its natural amounts of calcium, phosphor and other mineral salts.

Parmesan cheese is an irreplaceable staple of Italian cooking, generously sprinkled over pasta, rice, soups and plain broth, eaten alone or with vegetables, nuts, fruits or incorporated into delectable hors d’oeuvres.

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