Parmigiano-Reggiano, Balanced Nutrients

Stirring Vat

 The “King of Cheese” is high in free amino acids a protein, calcium and phosphates. As the cheese ages the milk fats are broken down into amino acids. As it ages it develops little white dots, and the more dots it develops from aging the more free amino acids that are similar to vegetal protein. It is a low fat cheese and easy to absorb. Knowing how the cheese is made gives a better understanding of the cheese and its distinctive qualities. Therefore, let me explain how the king of cheese is made. The basic method of making the cheese has been used for over 2,000 years.         

Both the evening milk and morning milk are used. The evening milk is allowed to set overnight, and the cream or fat settles on the top of the milk. The cream is removed leaving skimmed milk for the cheese. The morning whole milk is reserved for the Cheese. The skimmed milk and the whole milk is poured into a large vat and brought to a simmer. After simmering for a while the heat is turned off and rennet is added to the hot milk to develop the curd. When the curd is clumped together, it is removed with a cloth to remove excess liquid. It is then placed into a round mold to form the  cheese . After the curd sets, the cheese is placed in a brine solution for 20 days. It is removed from the brine and placed on wooden shelves to age for one year.

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                 Inone In one year the cheese goes through quite a change. The cheese becomes crumbly and grates easily. Plus there is a change in minerals and vitamins as it ages; in 3.5 ounces about 40% of our daily requirment.  A high concentration of free amino acids (easily digested protein) vitamins A, B2, B12, B6, D, Beta-carotene, calcium, phosphorus. People with osteoporosis use this cheese because it has a high concentration of calcium as well as phosphorous. The longer the wheel of cheese ages, the more pronounced the flavors are and the nutrients. Generally, Parmigiano-Reggiaino is aged for 24 months before released to the public.Parmesan cheeses are imitations of Parmigiano-Reggiano and lack the nutritional value of the undisputed “King of Cheese.” It must be cheese that is approved, stamped with the authentic brand Parmigiano-Reggiano, and from the designated area in Emilia Italy, which is part of Emilia-Romagnia. Shopping for  Parmigiano Reggiano cheese is easy today. Many cheese shops sell authentic cheeses. If you have not had the pleasure of savoring Parmigiano-Reggiano, then this is the best time for you to try it. You can go to your local cheese stores and shop for the authentic Parmigiano cheese; just look for the Parmigiano-Reggiano markings. Or, buy the cheese at RCS Cybermall. 

Man Inspecting Parmigiano-Reggiano