Hard cheese, cooked but not squeezed in the manufacturing process. This cheese is named after the Italian producing areas of Emilia, Parma, Romagne and Emilia. Many cheese lovers call this kind of cheese the king of cheese. Parmigiani-Reggiono can only be called Parmigiani if it is made like Parmigiani, not from the country of origin.
Parmigiano-Reggiano has a registered trademark. In Italy, Parmigiano-Reggiano Cheese Control Bureau (a government department) controls its manufacture and sales. Every round of Parmesan cheese is inspected during the initial ripening, that is, when the cheese is still soft and tender, and then it is stamped with the official seal and stored in a storage place for ripening. The substandard cheese is thrown to pigs, and pigs eat cheese, which is the source of Parma ham.
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Precautions for cheese consumption:
Eating too much cheese is not easy to digest, and it is not suitable for people with bad stomach, but it is suitable for people with poor health, because cheese is rich in protein, calcium, fat and other nutrients. Old people had better not eat it. Cheese is the essence of high nutrition in milk, so it contains high fat. Although there are low-fat products on the market, the concentration is high, which is not good for the digestive system of the elderly.
Nutrition:
Cheese can improve the body's ability to resist diseases, promote metabolism, enhance vitality, and protect eye health and skin health.
Lactic acid bacteria and its metabolites in cheese have a certain health care effect on human body, which is conducive to maintaining the stability and balance of normal intestinal flora and preventing constipation and diarrhea.
Baidu encyclopedia-cheese
Baidu encyclopedia-Parmesan cheese