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Parmesan cheese
Reggio Emilia
The reason for a genuine product
Possible adverse reactions to food associated with the consumption of products
dairy products are linked exclusively to two factors:
Lactose is one of the main allergens in milk: a milk sugar that, due to the absence of an enzyme in the digestive system, causes problems in part of the population when they eat foods containing lactose.
In the case of Parmigiano, the lactose problem DOES NOT EXIST: the production of Parmigiano – Reggiano is completely transformed into lactic acid by the ferments used. Therefore, in the aged Parmigiano – Reggiano cheese, lactose is not present.
Thanks to cooking at high temperatures and subsequent seasoning, these substances undergo profound modifications that eliminate the risk of the aforementioned allergies: in fact, during the manufacturing process, the proteolysis of milk proteins is stimulated. In practice, the proteins are broken down into their fundamental elements - the amino acids - making these proteins highly digestible for everyone, even those who normally feel ill with a sip of milk.
Cooking at high temperatures is also an important seal of approval as it eliminates all possible germs and bacteria that are harmful to human health.
Thanks to cooking at high temperatures and subsequent seasoning, these substances undergo profound modifications that eliminate the risk of the aforementioned allergies: in fact, during the manufacturing process, the proteolysis of milk proteins is stimulated. In practice, the proteins are broken down into their fundamental elements - the amino acids - making these proteins highly digestible for everyone, even those who normally feel ill with a sip of milk.
Cooking at high temperatures is also an important seal of approval as it eliminates all possible germs and bacteria that are harmful to human health.