This cheese is made out of pasteurized and standardized cow milk to which the whey-yeast from the previous production is added, allowing adequate natural fermentation.
Natural rennet and temperature-resistant yeasts are also added.
Parmesan will be aged for 1 year, sometimes acquiring crystallized lactose grains which the Italian call "grana" and attest the product's quality.
It is, therefore, a cooked curd cheese, with long brine salting (11 days) which gives it a thick rind and clear, piquant and very aromatic flavor. It needs not be refrigerated.
Parmesan cheese is good on its own, for flavoring pasta and other foods, in dressings and grated on cooked dishes and industrialized food.
Shorter maturation (6 months) bestows it with softer flavor, making it proper for consumption by itself.
Because of its strong flavor, parmesan is good with full-bodied wines. But it can be great with beer and ripe fruit as well.
Old writings recommend it be accompanied by pears and grapes, as a fine dessert for gourmets.

Nutrition Information

Portion of 30g   Amount per Portion % VD (*) Calories 116Kcal 4% Carbohydrates 0g 0% Proteins 11g 22% Total Fat 8g 10% Saturated Fat 6g 24% Trans Fat 0 - Cholesterol 23mg 8% Dietary Fiber 0g 0% Calcium 350mg 44% Iron 0g 0% Sodium 480mg 20% (*) Daily value based on a 2,500 calorie diet

 Ingredients

Pasteurized milk, salt, dairy yeast, calcium chloride, rennet and natural annatto coloring.

Commercial Information