Parmesan Cheese

Ingredients: pasteurized milk, calcium chloride, starter, rennet, and refined edible salt Description: Parmesan is the oldest and most famous Italian hard cheese. It is also known as “king’s cheese”. This unique product is made from cow’s milk and has a distinct strong taste. Its production dates back to 1200 A.D. when it was commonly produced in the Province of Parma – hence the name. Parmesan has a maturation period of 8 to 48 months with older cheeses commanding higher prices. A single kilogram of the product requires 22 to 24 kilograms of fresh cow milk and it is rich in proteins, calcium, and phosphorus. Parmesan has a higher protein content than red meat but it is much easier to digest due to its long maturation process. Therefore, it is highly recommended for children, the elderly, and athletes. Also, it is recommended that individuals suffering from osteoporosis consume 10 grams of parmesan every day. Usage: Parmesan is an excellent addition to the cheeseboard to be served with sweet fruit such as grapes, figs, apricots, bread, and walnuts. It is also used in both Iranian and international meals including rice, spaghetti, soup, pizza, lasagna, soufflé, salad, and dessert. In addition, different varieties of sauce such as Alfredo, pesto, and Caesar salad dressing contain parmesan as a primary ingredient