Parmesan (Parmigiano Reggiano) refers to extra-hard cheese varieties based on cow's milk. Traditional ingredient in the Italian cuisine. Gourmets appreciate its bright, slightly salty taste with a nutty flavor and dense, crumbling under the knife texture, and dietitians for scientifically proven benefits. Authentic Parmigiano is produced exclusively in Northern Italy. Curd has no holes and ripen for at least one year. The inclusion in the diet of this delicacy not only promises you a gastronomic delight.
Parmesan cheese has many useful properties with minimum harm.
Use Italian cheese Key useful properties of cheese:
easy to digest without creating stress on the digestive system;
supports muscle activity due to the content of short chain fatty acids;
does not contain lactose unlike many other dairy products;
promotes development in intestines of useful bifidobacteria (Bifidus Bacillus), preventing the development of dysbiosis;
strengthens bones and prevents osteoporosis due to calcium a high level of bioavailability;
improves sleep, helps with insomnia;
benefits the brain.
Magic glutamate Parmesan cheese contains the amino acid glutamate (glutamic acid), which is in most protein compounds. In the process of aging cheese this amino acid forms a chemical bond with sodium and water. The result is a natural form of monosodium glutamate, or MSG (Monosodium Glutamate). This explains the unmatched taste of the final product, which in the East is called "umami" or the "fifth taste."
