Calories in Cheese, parmesan, grated (Refrigerated)

What makes cheese so powerful?

Parmigiano-Reggiano is produced under strict Italian DOP regulations using raw cow's milk, natural whey starters, and calf rennet. The wheels are aged for a minimum of 12 months, during which proteolysis—the breakdown of proteins into free amino acids—creates its signature savory depth. Tyrosine, an amino acid abundant in Parmesan, crystallizes into the crunchy white specks that characterize well-aged wheels. Because the moisture content drops significantly during aging, grated Parmesan is highly concentrated in both flavor and nutrients, packing over 30 grams of protein per 100 grams. The high glutamate content—often exceeding 1,000 mg per 100 grams—is what makes it a natural flavor enhancer, amplifying savory notes in dishes without needing added salt. Additionally, the long fermentation process consumes nearly all the lactose, making aged Parmesan naturally very low in carbohydrates and generally well-tolerated by those with lactose sensitivity. True Parmigiano-Reggiano can only be produced in a specific region of Italy, and every wheel is inspected by a master grader before being branded.