Parmesan — or Parmigiano-Reggiano — as its name suggests, originated in the Parma region of Italy. It is a cooked pressed cheese made from the milk of cow partially skimmed. Hence, a very slow maturation and a long conservation. It is a fruity and typical cheese that is appreciated all over the world.
From a nutritional point of view, Parmesan brings a lot of protein and of minerals : from calciumfrom phosphorusfrom sodium and potassium, especially. It is also rich in vitamins of group B, but also A and D. And seems to be suitable for people who are intolerant to lactose. Parmesan also has calming and anti-stress properties thanks to its glutamine and in tyrosin.
Be careful though, because Parmesan is one of the fattiest cheeses on the market. It even contains a large part ofsaturated fatty acids, harmful to our cardiovascular system. It is also very salty. It is therefore recommended to consume it in moderation and use it more like a condiment.
Note that at your cheesemonger, you can also find Grana Padano, a cheese that looks like parmesan. However, the taste of Parmesan remains much finer and the difference is made on the price, Grana Padano being less expensive than Parmigiano-Reggiano.