Cheese, Parmesan
Known as the king of Italian cheeses, Parmesan originated in the Reggio and Parma regions of Italy.
Compared with Romano, which is more sharp and piquant, Parmesan has a taste that is more sweet, buttery and nutty and intensifies with age.
Parmesan has a granular texture, is made from part-skim milk and is aged over 10 months.
Because cheese is essentially milk that is condensed it is important to choose parmesan cheese made from organic milk, free from hormones.
The Benefits
- Special diets: Gluten-Free Diet, Grain-Free Diet, High Protein Diet, Low Acid Diet, Low FODMAP Diet, Low Oxalate Diet, Low Starch Diet, Pescetarian Diet, Primal Diet, Vegetarian Diet
- Excellent Source of: Calcium, Protein, Phosphorous
- Good Source of: VitaminB12
- Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Poultry, No Pseudograins, No Coconut, No Citrus, No Corn, No Yeast, No Peanuts, No Nightshade, No Legumes, No Grains, Low Carbohydrate, Low Sugars
Related Foods
Selecting and Storing
Choose organic Parmesan cheese and keep tightly wrapped and refrigerated. It pairs well with balsamic vinegar, whole grain-based dishes, vegetable soups, cream and tomato sauces, grapes, figs, plums and walnuts; for wines try red wines like Barolo; dessert wines like Vin Santo.
