Among the number of more and more products that can be bought in the market lactose free, there is also the Parmigiano Reggiano cheese, 100% handmade and natural. It is made with milk, rennet and salt for any consumer, even for those intolerant to that ingredient. The key that this dairy does not contain it in its recipe is in the natural microbiological conditions of its first days. Natural of Italy, is born from cows fed local vegetable feed and forages. Enjoy Protected Designation of Origin as one of the most famous cheeses in the world. Find out more about him here!
Preparation and guarantee of Parmigiano Reggiano
Parmesan and Italian, this cheese Parmigiano Reggiano is a dairy alternative for those who cannot enjoy many other lactose-containing cheeses. This is because your body does not contain the lactase enzyme, whose function is to break down sugars. Those who, naturally, are in the Cow milk and also in its derivatives. Do you want to eat these types of products without worrying about this aspect? You can now have this recognized brand in your home with DOP.
Its production process is completely natural with only three elements, starting from what you need, yes, until 13 liters of milk to produce a kilo of Parmigiano Reggiano. The first step is to let the liquid sit overnight in the dairy. Meanwhile, it forms a layer of born on its surface, which is removed the next morning. So artisan makers mix that milk with another freshly milked. After heating up the result, they add serum fermented and also veal rennet the day before, an element that coagulates the raw material.
Thus, it is achieved that bacteria remove lactose, transforming the rest of the sugar into lactic acid, which is easier for the body to digest. In addition, periodically, the Consortium de Parmigiano Reggiano Analyze product samples to ensure the absence of lactose. The result is always positive, even confirming that aging does not influence these levels. On the other hand, there are cows over 24 months, from which milk is expressed. They eat foods based on barley, wheat and corn together with local forages.
Excellent qualities of this cheese
Apart from what is already described in the Parmigiano Reggiano, this cheese has other qualities intrinsic that make it very special. Its digestibility, its high content of football, as well as minerals, the absence of additives and preservatives and even a great organoleptic taste. For any type of public, from the smallest to the oldest, it is an interesting contribution energetic-nutritional. What are you waiting to add it to your diet?
