The nutritional properties of Parmigiano Reggiano

Parmigiano Reggiano is a 100% natural cheese: it is made using only three ingredients (milk, rennet and salt) and consists of 30% water and 70% nutrients.
There are no additives or preservatives used. The ageing of the cheese, even for the most mature versions, is achieved purely by the use of salt and the care and wisdom of the Cheesemakers.

This is what makes Parmigiano Reggiano naturally perfect, so it’s no coincidence that it’s the King of Cheeses!

“Blessed are those who can eat Parmigiano Reggiano. I’m lactose-intolerant!” 😱
This phrase is no longer logical: Parmigiano Reggiano a genuine foodstuff and is naturally lactose-free, the lactose being lost during the first days of maturation.
Lactose is a type of sugar usually present in milk. During the first hours of the production of Parmigiano Reggiano, lactose is transformed into lactic acid in a process called lactic fermentation.

It also contains galactose, in quantities measuring less than 0.01g/100g, which is also rapidly metabolised and fully disappears within 24-48 hours.
In short, by the end of the curdling process, these sugars will no longer be present in the rennet, milk and whey mixture.

A 25g portion of Parmigiano Reggiano contains 36% and 24% of an adult’s daily recommend allowance of calcium and phosphorus (based on a healthy and balanced diet of 2000 kcal per day)

This makes our cheese particularly suitable for:

• athletes: whether eaten before or after physical activity, depending on when it is needed, the natural energy of Parmigiano Reggiano is guaranteed!
• the elderly: the amount of calcium provided by Parmigiano Reggiano is very high and is difficult to find in other foods
• children: eating our cheese promotes growth in a natural way…so you can get rid of all those industrially-produced snacks!

From May to September, our cows are fed with fresh grass from meadows in Emilia.

Green grass gives Parmigiano Reggiano a wide variety of herbal notes and essences. It enhances the aromatic and nutritional molecules of the milk, making it rich in polyunsaturated fatty acids, omega-3 and antioxidants, including Vitamin E, ß-carotene and vaccenic acid, which can be converted into conjugated linoleic acid (CLA), which helps to combat obesity, cancer and diabetes.