Parmigianino-Regino cheese

Parmigiano-Reggiano cheese. It is a famous Italian hard cheese , known throughout the world as the “King of cheeses” for its peculiar productive, nutritional and organoleptic characteristics.


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  • 1 History
  • 2 Features
  • 3 Weight
  • 4 Elaboration
  • 5 Maturation
  • 6 Production area
  • 7 Properties
  • 8 Nutritional information
  • 9 benefits of Parmesan cheese
  • 10 culinary uses
  • 11 Pairing
  • 12 Sources


This famous cheese began to develop in the 13th century, in the north of Italy , by the great Benedictine monasteries. Parmigiano Reggiano was praised as early as 1348 in Boccaccio’s writings. In the Decameron, speaking of Cockaigne, where there was a mountain made entirely of Parmesan, where the people who did nothing but macaroni and ravioli, which seems to show that Parmesan has long lived long reigned in the table Italian as accompaniment Pasta. Introduced in France by the Duchess of Parma, who crossed the transalpine border to marry a grandson of Louis XIV, Parmigiano was quickly adopted into French kitchens.


Cheese with a cylindrical flattened shape, hard paste, pale yellow color , with a grainy, flaky texture, fragrant and delicate aroma, smooth and consistent peel, mildly lactic flavor, the rind is 5 mm thick, dark yellow with natural gold. An important characteristic of Parmigiano Reggiano is the presence of small white crystals. They are not salt crystals, nor defects during their elaboration, they are indicative of the long maturation period (24 months approx.), When proteins are broken down into simple amino acids and some of them regroup into a crystalline structure through natural processes, its temperature conservation status optimal from 8ºC to 15ºC, last presentation with red peel, normally, it is consumed grated.


Its weight varies between 32 to 36 kg.


It is made with essential and genuine ingredients: the precious milk of the typical area, natural rennet and salt , also using good old methods, with the art and wisdom of the cheesemaker, maturing naturally for two and more years , requires care: the forms have to be cleaned and turned, trusting in time and fearing for the process because the miracle of the perfect curing of this cheese is essentially entrusted to the slow rhythms of nature .


Between 12 months (minimum according to DOP) to 40 months.

Production area

Parmigiano-Reggiano is produced in the north of Italy , in a well defined area of the plain Padana and the Apennines comprising the provinces of Parma, Reggio Emilia, Modena, Bologna to the left of the river Reno and Mantua to the right of the river Po.


This food belongs to the group of cheeses . Parmesan cheese is a food rich in phosphorous since 100 g. of this cheese contain 743 mg. phosphorous. · The amount of vitamin B2 you have is 0.62 mg per 100 g. With an amount of 1178 mg per 100 grams, Parmesan cheese is also one of the foods with the most calcium . · High in protein since there are 35.60 g of protein in every 100 g. of this food. 1 mg. of iron , 131 mg. of potassium , 2 mg. iodine, 3 mg. of zinc , 0.06 g. of carbohydrates , 41 mg. of magnesium , 704 mg. fromsodium , 360 ug. of vitamin A , 0.02 mg. of vitamin B1 , 7.68 mg. of vitamin B3 , 0.53 ug. of vitamin B5 , 0.10 mg. of vitamin B6 , 3 ug. of vitamin B7 , 20ug. of vitamin B9 , 1.50 ug. of vitamin B12 , 0.65 ug. of vitamin D , 0.90 mg. of vitamin E , 3 ug. of vitamin K , 375 kcal. Of calories , 68 mg. of cholesterol , 25.80 g. of fat and 0.06 g. of sugar .

Nutritional information

Fresh product Carbohydrates 0.1 Calories 392 Proteins 33.0 Fat 28.4 Calcium 1160 Water 30.8 Salt 1.39

Parmesan cheese benefits

Given its high amount of protein , Parmesan cheese is a food recommended especially for muscle development. Foods rich in proteins such as this cheese, are recommended during childhood, adolescence and pregnancy, since in these stages, a greater contribution of this nutrient is necessary. It has a high amount of calcium , Parmesan cheese is a good food for the bones and its consumption during pregnancy is highly recommended since in these stages our body consumes it to a greater extent. Parmesan cheese, being a food rich in phosphorus , helps maintain our bones andhealthy teeth as well as a balanced skin since it helps to maintain its natural PH . Due to its high phosphorus content, this cheese helps to have greater physical resistance. This mineral also contributes to improving the biological functions of the brain . Taking parmesan cheese and other foods rich in vitamin B2 can help overcome migraines and is beneficial for maintaining good eye and skin health. Foods rich in vitamin B2 or ribofravin, such as this cheese, are also useful to improve nervous problems such as insomnia, anxiety or stress.

Culinary uses

In addition to eating it in small portions for its excellent flavor, richness in calcium and great organoleptic properties, one of the most common ways of consuming this cheese is grated on pasta dishes , or flaked on salads , carpaccio and other similar dishes. In general, Parmesan cheese is excellent for all kinds of pasta sauces , good for flavoring soups like minestrone, and is an excellent companion for fresh fruits , raisins, and nuts . It is also often used as an appetizer, washed with a little oil ofextra virgin olive , or with a few drops of vinegar .


It is recommended to take the Parmigiano Reggiano cheese accompanied by red wines.


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