ParmigianoReggiano (otherwise known as parmezan) is by far the finest cheese available to humanity:

It is considered here in Italy as the most complete food for humans aside from mother's milk. However perhaps it may surprise some to learn that it is so highly regarded that we actually use it as one of the first weaning foods for babies. I was certainly a little intrigued when my paediatrician gave me baby food recipes for my then 4 month old son and each contained a good portion of parmigiano. However I was frequently being told by family how pure, safe and healthy this cheese is and therefore did not think to question this wisdom.

Heralding from the region between Parma and Reggio Emilia, the recipe for this cheese remains unchanged for the last 800 years and it is greatly imitated. The flavour is strong and rich, though perhaps many people have only ever experienced it in an almost powdery, dried form that possibly was not even made in Italy. I urge anyone who reads this to seek the original fresh Italian cheese which cannot be beaten in terms of health benefits and flavour. It is best bought in a large block so that you can see the Parmigiano Reggiano mark branded into the skin. Then it can be grated freshly onto food or into whatever dish is being prepared. It is also truly wonderful cut into little chunks and snacked upon throughout a meal.

Parmigiano is considered an essential ingredient in Italy. If we get lower than a days supply in the refrigerator, somebody must run out and rectify the situation. It would be a disaster akin to running out of milk or bread. It is a vital condiment for most pasta and rice dishes (excluding some with fish and seafood) as well as integral to the actual cooking of many other meat and vegetable courses. Here it costs about 5 euro for a 400g block, in the UK I have bought it recently for about 5 for 200g.

570 litres of milk go into the making of each huge block of parmigiano, and the dairy process is particularly complex. Each block is then carefully monitored as it matures over a 24 month period. The precious result is the most protein rich cheese in existence, rich in calcium, sodium, magnesium, zinc, and vitamins A and B. It also encourages the development of healthy bacteria in the intestine. Interestingly it is also virtually lactose free, as an early result of its unique dairy process. This is particularly useful for those avoiding or allergic to lactose.

One of the best aspects of parmigiano is that it is VERY quickly and easily digestible. It can be digested in 45 minutes, whereas meat for example can take at least 4 hours. The fats contained in the cheese are also very easily digested and processed by the human body. Therefore this is a great cheese for dieting (in moderation of course), in fact I have lost a stone in the last 2 months while eating this everyday. It is also recommended for the elderly and frail, babies (as I mentioned before) and growing teenagers as a health food.
Even athletes in Italy like to eat a small block of parmigiano prior to training to make use of its nutritive properties and quick energy release.

Learn more about this author, Jenny Stripe.
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