Parmesan Cheese

Known as the king of Italian cheeses, Parmesan originated in the Reggio and Parma regions of Italy.

Compared with Romano, which is more sharp and piquant, Parmesan has a taste that is more sweet, buttery and nutty and intensifies with age.

Parmesan has a granular texture, is made from part-skim milk and is aged over 10 months.

HEALING TIP: Because cheese is essentially milk that is condensed it is important to choose parmesan cheese made from organic milk, free from hormones.

Selecting and Storing Parmesan Cheese

Choose organic Parmesan cheese and keep tightly wrapped and refrigerated. It pairs well with balsamic vinegar, whole grain-based dishes, vegetable soups, cream and tomato sauces, grapes, figs, plums and walnuts; for wines try red wines like Barolo; dessert wines like Vin Santo.

Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Poultry, No Tubers, No Citrus, No Corn, No Yeast, No Peanuts, No Nightshade, No Legumes, No Grains,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

Speak Your Mind


 Name: Email: We respect your email privacyEmail Marketing by AWeber