Calories in Cheese, parmesan, grated

What makes cheese so powerful?

True Parmigiano-Reggiano is strictly regulated by European law, requiring production from the milk of cows fed only on grass or hay in a specific region around Parma and Reggio Emilia. During its minimum 12-month aging process, the cheese undergoes intense proteolysis, where enzymes break down milk proteins into free amino acids. One of these amino acids, glutamate, is the key compound responsible for the savory umami taste. The concentration of glutamate in aged Parmigiano-Reggiano is remarkably high, which is why grating it over a dish instantly makes it taste richer and more savory without needing added salt. Additionally, the cheese contains tyrosine crystals—those characteristic crunchy white specks—which form naturally as the amino acid tyrosine crystallizes out of the protein matrix during the long aging period. Grating the cheese increases its surface area, allowing these umami compounds to dissolve more rapidly on the tongue and coat the palate evenly.