Parmigiano-Reggiano: why a genuine product
Possible adverse reactions to food linked to the consumption of dairy products are exclusively related to two factors: - lactose - the protein Lactose is milk sugar, which, in the production of Parmigiano - Reggiano, is completely transformed into lactic acid work of the enzymes used. Therefore, the Parmigiano - Reggiano cheese lactose is not present. Milk proteins can cause allergies. However in the Parmigiano - Reggiano these substances undergo profound changes that eliminate the risk of these allergies, thanks to the high cooking temperature to which milk undergoes during processing. A kitchen which is the main seal as it eliminates all possible germs and bacteria harmful to human health. Undoubtedly, this process also plays a key role on the long storage period.