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    Kitchen Dictionary: Parmesan cheese

    A hard, sharp, dry Italian cheese made from skim cow's milk. It is straw-colored and has rich flavor. Aged: 12-16 months. It is made all over, but the best comes from Italy's Parmigiano-Reggiano, which is often aged 2 years. (Stravecchio means it has been aged 3 years and stravecchiones, 4 years)
    We have Parmigiano reggiano , that means his origin from the region of Parma and Reggio situated both in Emilia Romagna. Another type, of cheese, that seems visually to the parmigiano but his taste is a bit sweeter, is grana padano. This cheese is produced in many places of northern Italy, and padano is the term that defines the long way of Po river, Padano means "of the valley of Po river." Great battle around those two typical cheeses. In my family i vote for Reggiano, stronger, my wife for Padano, sweeter. Both are made only in those two regions, Emilia Romagna and pianura padana. In Italy, strictly and obviously.

    Ethnicity: Italian Ingredient

    Season: available year-round

    How to select: Pregrated parmesan is available, but the flavor does not compare to freshly grated.

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    Nutrition Facts

    Calculated for 1 cup
    Amount Per Serving %DV
    Calories 431
    Calories from Fat 257 (59%)
    Total Fat 28.6g 44%
    Saturated Fat 17.3g 86%
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 1.2g
    Trans Fat 0.0g
    Cholesterol 88mg 29%
    Sodium 1529mg 63%
    Potassium 125mg 3%
    Total Carbohydrate 4.1g 1%
    Dietary Fiber 0.0g 0%
    Sugars 0.0g
    Protein 38.5g 76%

    How is this calculated?

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