SEE ALSO: Nutrition facts for popular world cheeses in The Cheese Scientist’s index →

What is Grana Padano?

Grana Padano is a hard, grana-style cheese originating from the Po River Valley in northern Italy. Produced from partially skimmed cow’s milk, it undergoes a meticulous ageing process, resulting in a crumbly texture and a complex, nutty flavour.  

This cheese is highly regarded for its versatility in culinary applications, be it grating over pasta, complementing salads, or savouring on its own. 

Nutrition fact sheet

Nutritional review for Grana Padano

Eating healthy plays a pivotal role in maintaining overall well-being and preventing chronic diseases. A balanced and nutritious diet provides our bodies with essential vitamins, minerals, and macronutrients, fuelling optimal physical and cognitive function. 

With this in mind, let’s have a look at some of the key nutrition facts for Grana Padano. 

Lactose Intolerance

One remarkable characteristic of Grana Padano is its minimal lactose content. The ageing process significantly reduces the lactose content, making it easily digestible for those with lactose intolerance.  

Consequently, individuals with lactose intolerance can confidently enjoy Grana Padano without discomfort. This attribute distinguishes it from other dairy products, making it a favourable choice for lactose-intolerant individuals seeking a rich and flavourful cheese. 

Find out everything you’ve ever wanted to know about which types of cheeses are lactose free by clicking here. 

Fat Content

Additionally, it is important to note that Grana Padano contains a moderate fat content. This makes it a suitable choice for individuals aiming to strike a balance between flavour and health. Moreover, its 29 g of fat per 100 g serving make this grana cheese a great option for people following a ketogenic diet. 

While fat is an essential nutrient, it is vital to consume it in moderation. The active lifestyle of the cows grazing in the Po River Valley, coupled with the cheese’s ageing process, contributes to the presence of healthy fats in Grana Padano.  

These fats provide a source of energy and aid in the absorption of fat-soluble vitamins, benefiting overall health when consumed as part of a balanced diet. 

You can learn more about the different types of fat in cheese and which cheeses have the lowest fat content here. 

Cholesterol Content

In recent years, the significance of maintaining healthy cholesterol levels has gained prominence. Grana Padano presents a favourable option for individuals mindful of their cholesterol intake. 

It contains lower cholesterol levels (54 mg per 100 g) compared to some other aged cheeses, making it an appealing choice for those seeking to enjoy a delectable cheese without excessive cholesterol impact. Moreover, incorporating Grana Padano into a well-rounded diet can support a heart-healthy lifestyle. 

Protein Content

Furthermore, Grana Padano’s impressive protein content is a significant attribute that enhances its nutritional value. Protein is essential for numerous bodily functions, including muscle repair, enzyme production, and immune system support.  

With approximately 36 grams of protein per 100 grams, Grana Padano serves as an excellent source of high-quality protein. Consequently, incorporating Grana Padano into your diet can contribute to muscle repair and maintenance, making it a favourable choice for individuals engaged in physically demanding activities or seeking to optimize their protein intake. 

Want to find out which cheeses have the highest protein content? Click here for our blog post covering cheeses with the highest protein content. 

*Safety in Pregnancy

Pregnancy requires particular attention to nutrition, and certain food choices warrant careful consideration. Fortunately, Grana Padano can be safely enjoyed by expectant mothers.  

The cheese undergoes an extended ageing period, minimising the risk of harmful bacteria. Moreover, its nutritional composition, including calcium and protein, contributes to the healthy development of the foetus. Consequently, expectant mothers can safely savour Grana Padano cheese throughout their pregnancy, adding a flavourful touch to their dietary choices. 

You can read more about which cheeses you can eat when you’re pregnant by clicking here. As always, if unsure, you should consult your doctor. 

Salt Content

While Grana Padano is a versatile and flavourful cheese, its salt content necessitates moderation in consumption. Like many aged cheeses, Grana Padano undergoes a salt brining process, imparting its characteristic taste.  

However, excessive sodium intake can have adverse effects on blood pressure and cardiovascular health. Hence, it is crucial to consume Grana Padano mindfully and balance it with other low-sodium foods to maintain a healthy diet. 

Conclusion

Grana Padano, with its unique flavour and texture, offers not only a culinary delight but also a host of nutritional benefits. With minimal lactose content, moderate fat content, lower cholesterol levels, and high-quality protein, it stands as an excellent choice for those seeking a balanced diet.  

Additionally, its safety during pregnancy makes it a versatile ingredient for expectant mothers. However, its salt content calls for moderation to ensure a healthy sodium balance. 

Embracing the nutritional facts of Grana Padano enables us to appreciate its value in maintaining a wholesome lifestyle while indulging in its irresistible taste. 

What’s your favourite way to enjoy this Italian cheese? Let us know in the comments below. 

References

Overall nutritional content

The nutritional content of cheese in our table comes from the USDA Food Data Central Repository, the Australian Food Composition Database and cheese manufacturers. We realise that there can be variations between different brands and producers. Hence, the numbers we have used are averages. 

Fat content

Our fat RDI data comes from Cleveland Clinic’s Healthy Fat Intake resource.  

Type of fat in cheese as per Harvard T.H. Chan’s The Nutrition Source.  

Protein content

Our protein RDI data comes from Harvard Medical School’s Harvard Health Publishing. 

Cholesterol content

Is There a Correlation between Dietary and Blood Cholesterol? Evidence from Epidemiological Data and Clinical Interventions? – Maria Luz Fernandez and Ana Gabriela Murillo 

Saturated fat, carbohydrate, and cardiovascular disease – Patty W Siri-Tarino, Qi Sun, Frank B Hu and Ronald M Krauss  

Effect of cheese consumption on blood lipids: a systematic review and meta-analysis of randomized controlled trials – Janette de Goede, Johanna M Geleijnse, Eric L Ding, Sabita S Soedamah-Muthu 

Safety in pregnancy

All the advice relating to what cheeses you can eat during pregnancy in this article is based on the recommendations by health authorities in Australia, the UK and the USA. If you are unsure about what you can or cannot eat, please consult your doctor. 

Australia – FSANZ, United Kingdom – NHS and United Sates of America – FDA 

Lactose content

Lactose residual content in PDO cheeses 

Detection of lactose in products with low lactose content 

The analysis of lactose in milk and cheese products by HPLC 

Food Standards ANZ Food Composition Database 

USDA Food Data Central 

Lactose & Galactose content of cheese 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Grana Padano: Nutrition Facts (Is Grana Padano Good For You?) appeared first on Cheese Scientist.

SEE ALSO: Everything you’ve ever wanted to know about Pecorino cheese →

What is Pecorino?

Pecorino is a delicious Italian cheese made from the milk of sheep. It is known for its hard and crumbly texture, and its distinctively salty and tangy flavour that varies based on its age.

Actually, Pecorino has a rich history, dating back thousands of years in Italy. However, the production of Pecorino cheese has remained relatively unchanged over the years. 

Today, Italians enjoy Pecorino in various ways. It is often served on its own as a table cheese, sliced or grated. Or you can use it as an ingredient in pasta dishes, salads and other recipes. 

You can read more about the history and production of this Italian classic cheese here.

Different types of Pecorino

Presently, Pecorino is produced throughout Italy, with the most famous regions being Sardinia (Sardo), Tuscany (Toscano) and Lazio (Romano). Moreover, each region has its own traditional methods of production and ageing, resulting in a wide variety of Pecorino cheeses with distinct flavours and textures.  

In addition to those regions, you can also find some lesser-known Pecorino producers in Sicily, Calabria and Basilicata. Without further ado, let’s have a look at the different regional versions of this famous sheep’s milk cheese. 

1. Pecorino Romano

Let’s start our exploration of Pecorino with its most famous version, Pecorino Romano. As its name indicates, this type of Pecorino originates from Rome in the Lazio region. Over time, the production of Pecorino Romano spread to Tuscany and Sardinia. 

Pecorino Romano has a thin ivory or straw-coloured rind that can be natural or coated in black wax. Moreover, its paste is hard and compact or slightly eyed, and its colour varies from white to straw yellow.  

The ageing period for this type of Pecorino is at least 5 months for the table version and 8 months for the grating cheese. Finally, the cheese’s flavour is aromatic and slightly spicy in the table cheese. On the other hand, the more mature cheese has an intensely spicy flavour with variable sapidity. 

Without a doubt, this Pecorino is commonly used in cooking and is known for its ability to enhance the flavours of various dishes. Due to its texture, it is a popular grating cheese used as a topping for pasta dishes like Cacio e Pepe. It can also be used as a garnish for soups and salads. 

2. Pecorino Sardo

Next, we have Pecorino Sardo, the variety of Pecorino that actually originates from the island of Sardinia. In fact, the DOP “Pecorino Sardo” refers to two different types of cheese: Dolce and Maturo. 

Firstly, Pecorino Sardo Dolce wheels weigh up to 2.5 kg and the cheese has a smooth, white or light straw-coloured rind. Moreover, it has a soft, compact or slightly holey texture with a sweet aromatic or slightly acidic flavour.  

On the other hand, Pecorino Sardo Maturo weighs between 3 and 4 kg and is aged for at least two months. As a result, it develops a brown natural rind around a white to light-yellow paste with occasional eyes. Moreover, this aged Pecorino has a strong and pleasantly spicy taste. 

Sardinians often serve Pecorino Sardo as a table cheese, either on its own or paired with honey, figs or cured meats. It can also be grated and used as a topping for pasta dishes, salads or soups. 

3. Pecorino Toscano

Pecorino Toscano DOP is a cheese that is deeply rooted in the Tuscan dairy tradition, since the Etruscan times. The Etruscans produced large wheels of cheese using vegetable rennet, which could sustain a family for a long time. Today, Pecorino Toscano DOP continues this tradition and is a cheese that is rich in flavour, representing thousands of years of Tuscan dairy heritage. 

The production area of this DOP Pecorino includes the entire Tuscany region, as well as specific nearby municipalities in Umbria and Lazio. To be called Pecorino Toscano DOP, the cheese must comply with strict specifications, including the use of sheep’s milk from the designated area of origin. 

Pecorino Toscano DOP has a cylindrical shape with a slightly curved edge, and its diameter ranges from 15 to 22 cm. The paste of the cheese is typically white or straw yellow in colour. The flavour of Pecorino Toscano is fragrant and unique, often described as “sweet”. And its flavour becomes more intense and aromatic as it ages without ever becoming spicy. 

4. Pecorino Siciliano

Together with Sardinia, Sicily is one of Italy’s most famous islands. And, of course, it has its own version of Pecorino. In many ways, this cheese is deeply connected to the island. From the terroir in its soil to its unique climate, the island crafts a cheese that is distinctly different to all the other types of Pecorino. 

Today, there are four different versions of Pecorino Siciliano with varying maturation times. The youngest and freshest is Tuma (1-3 days). Then you have Primo Sale (10 days), followed by Secondo Sale (45-90 days). And finally, Pecorino Siciliano Stagionato is aged for a minimum of 4 months. 

All the aged versions of this cheese develop a hard natural rind due to regular brushing with olive oil. Moreover, the cheeses rest in rush baskets which create a unique pattern on the rind which bears a subtle resemblance to Manchego. As for the cheese’s paste, it is hard and dense ranging in colour from white to pale straw, with fine, evenly distributed holes. 

Without a doubt, Pecorino Siciliano is an excellent table cheese and pairs well with bread and olives. Also, you can enjoy this island cheese alongside wines like Marsala (for the younger cheeses) and Etna Rosso or Cerasuolo di Vittoria (for the more mature versions). 

5. Pecorino Crotonese

Next, we have the Pecorino from Calabria, Pecorino Crotonese. The earliest mentions of this historical cheese date to 1759 and by the 19th century, it has reached the Naples markets. 

Today, Pecorino Crotonese is made in three different versions, Fresco, Semiduro and Stagionato. The fresh version (Fresco) has a thin rind and a soft, creamy paste. On the other hand, the mid-range cheese (Semiduro) has a thicker light-brown rind and a denser paste with eyes. Finally, the mature Stagionato develops a thick hard rind and has a hard, crumbly paste. 

The younger cheeses are popular appetisers in Calabria and around the rest of Italy. In fact, they pair beautifully with local sun-dried tomatoes, peppers in oil and Tropea onions. As you would expect, Pecorino Crotonese Stagionato is most used as a grating cheese in the local cuisine.  

6. Pecorino di Filiano

Originating from Basilicata, Pecorino di Filiano gets its name from the practice of local women spinning wool. Actually, the production of this cheese is steeped in local tradition with the recipe passing down from generation to generation. The DOP dictates that the makers of this Pecorino must use local milk and locally sourced rennet. 

During maturation, an affineur brushes each cheese with an olive oil and wine vinegar mixture. As a result, this Pecorino develops a hard natural rind. Furthermore, Pecorino di Filiano has a hard, dense and oily paste with occasional holes. 

Due to its deep and complex flavour, Italians favour this sheep’s milk cheese as a table cheese. However, it is also a popular ingredient in the local Lucanian cuisine. 

7. Pecorino delle Balze Volterrane

Undoubtedly, the remaining three Pecorino cheeses on our list are less known outside of Italy. Let’s start with Pecorino delle Balze Volterrane from Pisa (Tuscany). This DOP cheese is made with the raw milk of the Italian Sarda sheep. And because cheesemakers use cardoon thistle to coagulate their milk, it is suitable for vegetarians. 

Presently, Pecorino delle Balze Volterrane is available in four varieties: Fresco (matured for 4-7 days), Semistagionato (aged between 45 days and 6 months), Stagionato (matured for 6-12 months) and Pecorino da Asserbo, aged for over a year. 

During ageing, an affineur treats each wheel of cheese with wood, olive or holm oak ash. Due to this, the cheese develops a grey rind and a unique flavour. Under the rind, its soft paste changes from white to light-yellow as it ages. 

The flavour of this cheese has a delicate piquant finish which becomes stronger with ageing. Today, you can find Pecorino delle Balze Volterrane in many traditional Tuscan dishes. But you can also enjoy it on its own or with assorted deli meats and vegetables. 

8. Pecorino di Picinisco

Produced throughout the entire Comino Valley in the Province of Frosinone, Pecorino di Picinisco is an uncooked, hard cheese made with raw sheep milk. It is available in two varieties, Scamosciato (semi-matured) and Stagionato (matured). 

The Scamosciato type matures from 30 to 60 days, and the Stagionato for a minimum 3 months. The latter develops a hard brown natural rind and a very crumbly, dense paste. While Scamosciato has a sweet flavour and a strong aroma of mountain pastures, the Stagionato variety is more intense and full-bodied, with pronounced spicy notes. 

Pecorino di Picinisco is used as a basic ingredient in many traditional recipes of the Lazio region. However, it also excels as a table cheese. Some traditional pairings include a slice of Pane Casareccio di Genzano, acacia honey, green tomato or red onion jam. 

9. Pecorino del Monte Poro

As its name indicates, the final Pecorino on our DOP list hails from Monte Poro in Calabria. With mentions dating back to the 16th century, Pecorino del Monte Poro is one of Italy’s oldest cheeses. In recent times, it had almost disappeared from circulation. An association called Strada dei Sapori del Poro has been set up to help repopularise this ancient cheese.

One distinct feature that separates this cheese from all other Pecorino cheeses is its incredibly complex flavour. It all begins with the flavoursome milk of cows that feed on the aromatic herbs of Mount Poro. In addition to this, cheesemakers brush their cheeses with an olive oil and chilli peppers mixture. As the cheese ages (up to one year), this spicy flavour penetrates its paste. 

Pecorino del Monte Poro pairs well with seasonal vegetables and local bread. And is spectacular when served grilled with local sausages, sun-dried tomatoes or preserves. Finally, aged versions of this Pecorino can also be grated onto your favourite Italian dishes. 

Summary: not all Pecorino is created equal

Thanks to its nine different DOP listings, Pecorino is undoubtedly Italy’s most varied and protected cheese. And, as you can see, each version has its own unique organoleptic properties. As a result, you may want to serve this versatile cheese as part of a cheese platter. Or grate it on top of your favourite Italian pasta or soup. 

What’s your favourite Pecorino? Let me know in the comments below. 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post 9 Types of Italian Pecorino (Protected by DOP Stamp) appeared first on Cheese Scientist.

SEE ALSO: Could Provolone actually be Italy’s most versatile cheese? → 

What does Pecorino mean?

Let’s start our exploration of this traditional sheep’s milk wonder with a quick Italian lesson. Unsurprisingly, the name Pecorino derives from the Italian word pecora which means “sheep”.

While cheesemakers in different regions make a number of local versions of Pecorino, they all use sheep’s milk. As we dig a little deeper into its tradition, you will find that regional makers use either raw or pasteurised milk.  

History of Pecorino cheese

Without a doubt, Pecorino has a long and storied history. Indeed, its origins can be traced back to ancient times, when sheep were first domesticated in the Mediterranean region. The Etruscans, who lived in what is now Tuscany, were among the first to make cheese from sheep’s milk. They even had a God of plant life, wine and cheese (called Fufluns) and used cheese as a currency. 

During the Roman Empire, Pecorino was a popular food among soldiers and traders, as it was a durable and easily transportable source of protein. Over time,the production of Pecorino cheese continued to spread throughout Italy, with different regions developing their own unique variations.

In the Middle Ages, monasteries played a major role in the production of Pecorino cheese, as they had the resources to maintain large flocks of sheep and the knowledge to make cheese. 

During the Renaissance, Pecorino cheese became a luxury food enjoyed by the wealthy. As a matter of fact, Italian nobles often served the cheese at banquets and even gifted it to royalty. In the 19th century, with the expansion of the railway, Pecorino cheese began to be exported to other parts of Europe and even to America. 

Where is Pecorino made?

Presently, Pecorino is produced throughout Italy, with the most famous regions being Sardinia (Sardo), Tuscany (Toscano), and Lazio (Romano). Moreover, each region has its own traditional methods of production and aging, resulting in a wide variety of Pecorino cheeses with distinct flavours and textures.  

In addition to those regions, you can also find some lesser-known Pecorino producers in Sicily, Calabria and Basilicata. You can read more about the nine different DOP Pecorino cheeses here.

How is Pecorino made?

While Pecorino was traditionally an artisanal cheese, it is now made both on a small-scale and at a commercial level. While there are differences in the production depending on the scale, some of the basic methods have not changed since the Middle Ages. 

Fresh sheep’s milk

Of course, it all begins with fresh sheep’s milk. The milk is collected from local farms, where sheep are typically raised on a diet of grass and herbs. Depending on the maker, they will either use raw milk or pasteurise it first.  

Culture and rennet

Once the milk is ready to be converted into cheese, the maker adds starter culture and rennet for coagulation. This causes the whey (liquid) to separate from the curd (solids). Once the curd forms a solid mass, it is cut into smaller pieces to release even more whey.

Next, the cheesemaker cooks the curd to firm up its texture. Finally, they transfer the cooked curds into moulds and press them. Overall, this process removes more whey and gives Pecorino its signature shape. 

Salting

The cheese is then salted and placed in a cool, humid ageing room where it will mature for a period of time. The length of ageing can vary depending on the type of Pecorino being produced, but can range from several weeks to several months. And this leads us to our next question. 

What are the different ages of Pecorino?

The ageing process of Pecorino cheese can vary depending on the type of Pecorino being produced. Here are three examples of different ages of Pecorino with tasting notes on each. 

Fresco

This type of Pecorino is aged for a very short period of time, usually only four weeks. It has a soft, creamy texture and a mild, sweet flavour. 

Semi-stagionata

Next, we have a slightly more mature cheese. As you’ve probably guessed, semi-stagionata translates to “semi-aged”. Typically, an affineur will age these wheels for 2-3 months. As a result, it has a firmer texture and a more robust and pronounced flavour. One great example is Pecorino Toscano. 

Stagionata

Finally, we have the most mature version of Pecorino. Wheels of Pecorino Stagionata age for a minimum of 4 months and up to 12 months. Therefore, this version of Pecorino develops a hard, crumbly texture and a strong, salty flavour. Without a doubt, the most famous Pecorino Stagionata is Pecorino Romano. 

How to serve Pecorino like the Italians

Together with Provolone, Pecorino might just be Italy’s most versatile cheese. Indeed, there are a number of ways that the locals enjoy this pressed cooked cheese. Unsurprisingly, the best way to serve Pecorino will depend on its age and origin. 

Pecorino as a table cheese

Due to its subtle flavours and semi-soft to semi-hard texture, Pecorino Fresco and Pecorino Semi-Stagionata make great table cheeses. You can pair these delectable cheeses with fruits, nuts, honey and jam.  

Cooking with Pecorino

As for Pecorino Stagionata, you can make the most of its hard texture by grating it on top of your favourite Italian dish. Some great examples include pizza, risotto and pasta. As a matter of fact, the famous Italian dish Cacio e Pepe is a celebration of Pecorino, black pepper and pasta. 

Is Pecorino good for you?

As is the case with most cheeses, Pecorino is a great source of protein and calcium. Moreover, it is also rich in essential nutrients such as vitamin B12, phosphorus, and zinc. Due to its high fat content, Pecorino is a great cheese for the ketogenic diet. 

Finally, due to their long maturation period, both raw and pasteurised are safe in pregnancy and lactose intolerance. You can learn more about the nutrition facts for Pecorino by clicking here. 

Alternatives to Pecorino

If you can’t get your hands on your favourite Pecorino or simply want to try something a little bit different, we’ve got three great recommendations for you.   

Grana Padano

Grana Padano is a semi-fat pressed cooked cheese that is made from cow’s milk. Undoubtedly, it is one of the most popular and well-known grana cheeses in Italy, along with Parmigiano Reggiano.

Unlike the latter, Grana Padano originates exclusively from the Po River Valley in northern Italy. And the name “Grana Padano” is protected by the European Union’s Protected Designation of Origin (DOP) status. 

Grana Padano is aged for at least 9 months, and it can be aged for up to 2 years. The longer the ageing process, the more intense the flavour and the harder the texture. The cheese has a sweet, nutty flavour and a granular texture.

Because of this, Grana Padano is a great alternative to Pecorino for grating on top of pasta, pizza or risotto. And just like Pecorino Fresco, you can also serve it as a table cheese. 

Piave

Next, we have Piave which is also a semi-fat cow’s milk pressed cheese. It is produced in the Piave river valley in the Veneto region of northern Italy. Like Pecorino and Grana Padano, Piave bears a DOP stamp that protects its name, geographical origin and production. 

Piave cheese is aged for at least 5 months, and it can be aged for up to 12 months. The longer the ageing process, the more intense the flavour and the harder the texture becomes.

Effectively, an aged Piave has a slightly sweet and nutty taste, and a very granular texture. Hence, the best way to serve this cheese is to grate it onto pasta, soups and salad. Also, it is a great table cheese and can be paired with local red wines and beer. 

Monte Veronese

Our final recommendation is another cow’s milk pressed cooked cheese called Monte Veronese. Like our first two alternatives to Pecorino, Monte Veronese is a DOP cheese that is exclusively produced in the Verona province in the Veneto region of northern Italy. 

Local cheesemakers age their wheels of Monte Veronese for a minimum of 4 months, and up to 18 months. As you would expect, the longer the ageing process, the more intense the flavour and the harder the texture becomes.

A 12-month-old Monte Veronese has a slightly sweet and nutty taste, and a granular texture. The cheese is often grated and used as a topping for pasta dishes, soups, and salads. It’s also great for snacking, paired with a glass of wine or a beer. 

Conclusion

Thank you for reading our post on Pecorino. As you can see, this traditional sheep’s milk cheese is made in various regions of Italy with a whopping nine different versions holding a DOP. What’s your favourite type of Pecorino? Let me know in the comments below. 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Pecorino: Italy’s Most Protected Cheese appeared first on Cheese Scientist.

SEE ALSO: Nutrition facts for popular world cheeses in The Cheese Scientist’s index →

Nutrition Facts Summary for Pecorino Romano Cheese

Due to its high fat and low carbohydrate contents, Pecorino Romano is a great cheese for people following a ketogenic diet. Moreover, like other pressed cooked cheeses, Pecorino has low to no detectable levels of lactose. As a result, even the most sensitive lactose intolerant cheese lovers tend to be able to digest this Italian cheese comfortably.

The various versions of Pecorino can be made with either raw or pasteurised milk. Due to their low moisture content and long aging, they are all considered to be safe to eat during pregnancy. However, due to its very high sodium content, this pressed cheese is not suitable for people who have high blood pressure and are on a low sodium diet.

References

Overall nutritional content

The nutritional content of cheese in our table comes from the USDA Food Data Central Repository, the Australian Food Composition Database and cheese manufacturers. We realise that there can be variations between different brands and producers. Hence, the numbers we have used are averages. 

Fat content

Our fat RDI data comes from Cleveland Clinic’s Healthy Fat Intake resource.  

Type of fat in cheese as per Harvard T.H. Chan’s The Nutrition Source.  

Protein content

Our protein RDI data comes from Harvard Medical School’s Harvard Health Publishing. 

Cholesterol content

Is There a Correlation between Dietary and Blood Cholesterol? Evidence from Epidemiological Data and Clinical Interventions? – Maria Luz Fernandez and Ana Gabriela Murillo 

Saturated fat, carbohydrate, and cardiovascular disease – Patty W Siri-Tarino, Qi Sun, Frank B Hu and Ronald M Krauss  

Effect of cheese consumption on blood lipids: a systematic review and meta-analysis of randomized controlled trials – Janette de Goede, Johanna M Geleijnse, Eric L Ding, Sabita S Soedamah-Muthu 

Safety in pregnancy

All the advice relating to what cheeses you can eat during pregnancy in this article is based on the recommendations by health authorities in Australia, the UK and the USA. If you are unsure about what you can or cannot eat, please consult your doctor. 

Australia – FSANZ, United Kingdom – NHS and United Sates of America – FDA 

Lactose content

Lactose residual content in PDO cheeses 

Detection of lactose in products with low lactose content 

The analysis of lactose in milk and cheese products by HPLC 

Food Standards ANZ Food Composition Database 

USDA Food Data Central 

Lactose & Galactose content of cheese 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Pecorino Romano Nutrition Facts (Is Pecorino Cheese Nutritious?) appeared first on Cheese Scientist.

SEE ALSO: What cheeses are safe to eat during pregnancy? →

Why are some foods unsafe during pregnancy?

During pregnancy, the body undergoes significant changes to support the growth and development of the baby. Hormonal shifts, immune system alterations and changes in digestion can make pregnant women more susceptible to certain foodborne illnesses.

Additionally, some foods may contain harmful bacteria, toxins, or other substances that could pose a risk to both the mother and the developing foetus.  

One such example is Listeria monocytogenes. This bacterium can survive and grow on certain high-risk foods. In humans, it can cause an infection called Listeriosis and the range of symptoms can include fever, muscle aches, nausea and diarrhoea. In rare cases, it can cause blood poisoning (septicaemia) and inflammation of the outside of the brain (meningitis).  

The symptoms tend to be mild in most affected people but can be more severe and, sometimes, life-threatening in the elderly, pregnant women (and their unborn babies) and people with a weak immune system. 

What foods are high risk during pregnancy?

Some examples of high risk foods include raw seafood and fish, cold meats, pre-packaged fruit and, yes, some cheeses. You can read more about which cheeses to avoid during pregnancy here.

What is Parmigiano Reggiano?

Parmigiano Reggiano, often hailed as the “King of Cheeses,” is a world-renowned Italian cheese with a rich history and distinct characteristics. Made from unpasteurised cow’s milk, Parmigiano Reggiano is produced exclusively in the provinces of Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River, and Mantua to the east of the Po River.

It is crafted using traditional methods that have remained virtually unchanged for centuries. 

This hard, granular cheese undergoes a meticulous ageing process, typically lasting for a minimum of 12 months and often up to 36 months or more. The lengthy maturation contributes to its unique flavour profile, characterised by a rich, nutty taste and a granular texture. 

You can learn more about this iconic Italian cheese in our dedicated post here. 

Is Parmigiano Reggiano safe to eat when you’re pregnant

Good news for cheese lovers: Parmigiano Reggiano is generally considered safe to eat during pregnancy.  

Due to its traditional production methods and strict regulations, Parmigiano Reggiano has a low risk of contamination compared to soft, unpasteurised cheeses.

In addition to this, the cheese undergoes a long ageing process, which further minimises the risk of bacterial contamination. 

If you are unsure of what cheeses you can eat during pregnancy, please consult your doctor. 

How about the rind?

Even though the risk of infection is low, Listeria contamination can also happen during the handling of cheese. As such, it would be advisable to avoid eating the rind of Parmigiano Reggiano during those nine months. I’m sure you don’t want to break your teeth on this hard rind anyway!

Cooking with Parmigiano Reggiano

This is where it gets really interesting. Thoroughly cooking any type of cheese until steaming hot will actually destroy any harmful pathogens that may be present in it. Indeed, most harmful bacteria like Listeria do not survive temperatures above 75°C/165°F. 

In the case of Parmigiano Reggiano, you can safely eat it at room temperature. But, of course, you can also cook it in delicious dishes such as baked pasta, Macaroni & Cheese and a quiche. Moreover, you can add the rind to any pasta sauce or broth to additional flavour. 

Conclusion: Safe for mum and safe for baby

When it comes to consuming Parmigiano Reggiano during pregnancy, the good news is that this cheese is generally safe to include in your diet. With its low risk of contamination and traditional production methods, Parmigiano Reggiano poses minimal concerns for expectant mothers. 

However, it is crucial to ensure that the cheese is handled and stored properly. And to exercise proper food hygiene practices. As always, it is advisable to consult with your healthcare provider for personalised advice regarding your dietary choices during pregnancy. 

References

Safety in Pregnancy

All the advice relating to what cheeses you can eat during pregnancy in this article is based on the recommendations by health authorities in Australia, the UK and the USA. If you are unsure about what you can or cannot eat, please consult your doctor.   

Australia – FSANZ, United Kingdom – NHS and United Sates of America – FDA 

Nutritional content

The nutritional content of cheese in our table comes from the USDA Food Data Central Repository and cheese manufacturers. We realise that there can be variations between different brands and producers. Hence, the numbers we have used are averages.   

Fat

Our fat RDI data comes from Cleveland Clinic’s Healthy Fat Intake resource.   

Type of fat in cheese as per Harvard T.H. Chan’s The Nutrition Source.   

Protein

Our protein RDI data comes from Harvard Medical School’s Harvard Health Publishing.   

Sabine Lefèvre

Sabine is the creative force behind Cheese Scientist. She is a sustainable living advocate, a climate change protestor and is pro-choice. And, most relevantly, she is also a lactose intolerant cheese lover.

The post Can You Eat Parmigiano Reggiano While Pregnant? (FDA/FSANZ) appeared first on Cheese Scientist.

SEE ALSO: Why Parmigiano Reggiano is the King of Italian cheeses →

The area of production

Parmigiano Reggiano is produced exclusively in the provinces of Parma, Reggio Emilia and Modena. Furthermore, the authorised regions also include Bologna, to the left of the Reno River. And Mantua, to the right of the Po River. 

Significantly, this area hosts numerous farms where farmers exclusively feed their cows locally grown grass and forage. Furthermore, the PDO prohibits the use of silage, fermented feeds and animal flour. 

The art of making Parmigiano Reggiano

Unsurprisingly, it all starts with the raw milk. The cheesemaker mixes milk from the morning and the previous evening and pours the mixture into traditional upturned bell-shaped copper vats. Remarkably, it takes about 550 litres of milk to produce one wheel of Parmigiano Reggiano. 

To the milk, the maker adds rennet and a whey starter which is rich in starter cultures from the previous day’s processing. As a result, the milk coagulates and starts to form curds.  

Cutting the curd with a spino

Next, the cheesemaker uses a traditional tool called Spino to break down the curd into tiny grains. The curd is now ready to be cooked at 55°C (130°F). After this, the curd grains sink to the bottom of the cauldron to form a single mass. 

About 50 minutes later, two cheesemakers work together to remove the cheese mass using a metal rod and cloth. Each one of those cheese masses will then be cut in half to produce two wheels of Parmigiano Reggiano. Finally, the maker wraps each wheel in a linen cloth and places it in a mould to give the cheese its final shape. 

The final production steps

Once the cheese is formed, the maker applies a unique casein plate to each wheel. From this point onwards, this will be its identity card and can be traced back to its production site. 

A few days later, they immerse the wheels in a saturated brine solution. Indeed, this marks the final step of the production process. 

Off to the maturation rooms

Once the production steps are complete, the young wheel of Parmigiano Reggiano is ready for maturation. And the story of this maturation is a long, slow one, following the natural rhythm of the seasons in northern Italy. 

But, as they say, this is a story for another day.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post How Parmigiano Reggiano is Made appeared first on Cheese Scientist.

SEE ALSO: Could Provolone be Italy’s most versatile cheese? →

The history of Parmigiano Reggiano

I’m sure you’ve all seen wheels of this Italian hard cheese before. And you have definitely used it before in your kitchen. But do you know what actually is Parmigiano Reggiano?

Effectively, we can trace back the origins of this traditional Italian cheese to the Middle Ages. Back then, Benedictine and Cistercian monks were the first to produce what has now become an iconic cheese.

Since 1996, this Italian hard cheese has had a Protected Designations of Origin (PDO) stamp, thanks to the European Union. In essence, this stamp ensures that only cheeses created in accordance with tight guidelines are allowed to bear the name. You can read more about the differences between real Parmigiano Reggiano and Parmesan here.

Where does Parmigiano Reggiano come from?

Parma, Reggio Emilia, and Modena are the only provinces that produce this unique cheese. Bologna, to the left of the Reno river, is likewise included in the authorised regions. And Mantua, on the right bank of the Po.

Importantly, farmers in this region only give locally grown grass and forage to their cows. Silage, fermented feeds, and animal flour are strictly prohibited under the PDO.

How is Parmigiano Reggiano made?

Made with raw milk

It all begins with the raw cow’s milk. The dairy collects evening milk from nearby farms and stores it in a vat overnight. Next morning, a cheesemaker skims the milk and blends it with freshly delivered whole milk.

In addition, they incorporate calf rennet and fermented whey into the recipe. Then, the maker uses a traditional tool called a spino to chop the curd into tiny granules once it has set.

Cooked in a copper cauldron

Next, they heat the curd to 55°C (130°F). At the bottom of the cauldron, this results in a massive single mass. Subsequently, two cheesemakers work together to lift this mass from the bottom by using a big cloth and a metal rod.

Then, they divide each mass in half and place each half into a separate mould to make a single cheese wheel. You can read more about the production methods here.

Applying a casein plate

Once the cheese is formed, the maker applies a unique casein plate to each wheel. From this point onwards, this will be its identity card and can be traced back to its production site. A few days later, they immerse the wheels in a saturated brine solution. Indeed, this marks the final step of the production process.

A slow maturation process

Undeniably, the life cycle of Parmigiano Reggiano is a long and slow one. Significantly, it follows the natural rhythm of the seasons in Northern Italy.

Additionally, the PDO dictates that even the “youngest” wheels of Parmigiano Reggiano have to be matured for a minimum of 12 months. At this point, each individual wheel is assessed and then selected for further maturation up to 40 months.

Unsurprisingly, the hard rind around this cheese poses some challenges to quality testing.

The Parmigiano Reggiano Consortium

The hard rind around this cheese, unsurprisingly, makes quality testing difficult. At 12 months, a member of the Parmigiano Reggiano Consortium carries out a peculiar test that does not compromise the cheese. Remarkably, they can detect any textural irregularities inside the cheese by tapping the wheel with a hammer.

They next stamp a hot iron brand on each wheel that meets the requirement, formally recognising it as Parmigiano Reggiano.

How to cut Parmigiano Reggiano

Cracking open an entire wheel of Parmigiano Reggiano is actually a mesmerising and artful process. It takes years of practice to master. For starters, you will need three different Tagliagrana knives. Using the tip of one, the cheesemonger carves a line along the middle and all around the wheel to demarcate 2 halves of equal weight and size. Afterwards, they carve the rind of the cheese using a second knife, following the previously marked line.  

The next step actually involves planting 2 knives at the ends of the wheel and a third one in the centre. Gently wiggling the knives around will then crack the cheese apart. You can read more about the art of carving Parmigiano Reggiano here.

How to store Parmigiano Reggiano

So you’ve brought home a freshly cut piece of Parmigiano Reggiano. What should you do with it? Firstly, you will need to keep it refrigerated between 4°C and 8°C. Moreover, it is best kept in waxed paper or a food grade beeswax wrap.

Besides, you will want to store it in a vegetable drawer or any other secluded section in your fridge. This ensures temperature and humidity control to preserve the cheese and protect it from contamination.

Can you freeze Parmigiano Reggiano?

One final note, you should never freeze an intact chunk of cheese. If you do want to extend its shelf life, you can however grate the cheese and freeze it once grated. While this is not ideal, it might help reduce wastage.

What does Parmigiano Reggiano taste like?

Unsurprisingly, the flavour of Parmigiano Reggiano varies depending on its age.

18 months

At 18 months, the cheese has a harmonious and delicate flavour with scents of milk, yoghurt and fresh butter.

24 months

On the other hand, a 24 month wheel is soluble, crumbly and grainy with the perfect balance between mildness and tastiness. Moreover, you can expect notes of fresh fruit, nuts and meat broth.

36 months

Finally, at 36 months, the wheels start to release aromas such as nutmeg and pepper. The flavour is incredibly complex with a range that encompasses all the notes mentioned above.

How to serve Parmigiano Reggiano

Parmigiano Reggiano is complex enough to be served on a cheese board but is also an excellent ingredient in cooking.

Cooking with Parmigiano Reggiano

A Parmigiano Reggiano at 24 months is an excellent addition to a number of different dishes. Due to its complex flavour and moist texture, it can be grated fresh onto a rocket and pear salad. Or even cooked into your next pasta sauce.

Pairing Parmigiano Reggiano

This incredibly versatile hard cheese pairs well with white and red wines. Enjoy as a table cheese with a Pinot Grigio, Marsanne or Roussane. As for red wine, try fruity wines with high acidity and low tannins like Corvina, Barbera and Gamay.

Is Parmigiano Reggiano healthy?

With its low lactose content, moderate fat and cholesterol levels, and high protein and calcium content, Parmigiano Reggiano is a versatile and healthful addition to various diets.  

It caters to individuals with lactose intolerance, supports muscle health, aids in calcium absorption, and can be safely consumed during pregnancy. While mindful consumption is recommended due to its sodium content, Parmigiano Reggiano remains a delicious and nutrient-rich option that elevates both culinary creations and overall nutrition. 

You can read our complete review of the nutritional facts for Parmigiano Reggiano by clicking here.

How do you like to eat Parmigiano Reggiano?

Now that you know what it is that makes Parmigiano Reggiano unique, you will be able to make an educated decision when you go shopping for cheese. As well as being an exceptional table cheese, Parmigiano Reggiano can be used in a variety of dishes.

What are your favourite recipes with this hard cheese? Drop me a comment below.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Parmigiano Reggiano: King of Italian Cheeses appeared first on Cheese Scientist.