Cheese, parmesan, grated

Fun Facts

1. In the summer, the heat causes the butterfat in the milk to rise to the top surface of the wheel. In the winter, it remains deep inside. Consequently, winter cheeses
   tend to be more uniform and softer, ideal for serving as a table cheese, while summer cheeses are better for grating.
2. The name “Grana” comes from the ancient Latin word for grainy. These cheeses both contain crunchy white specks, which are actually the result of naturally
   occurring free amino acids that crystallize during aging. These crystals give Grana Padano and Parmigiano-Reggiano their distinctive, slightly crunchy texture.
   They also make these cheeses easier to digest and an excellent source of energy.
3. It takes 160 gallons of premium quality, part-skim, unpasteurized cow’s milk to make one 80-pound wheel of cheese. As a result, each pound contains the
   concentrated nutrients of two gallons of milk.
4. Parmesan must be made in Parma or Emilia-Romagna. As of 2004, there were at least 900 small cheesemakers in the area joined in a consortium. Any Parmesan-type cheese produced outside that area has to call itself a “grana.”
5. Compared to proteins found in meat, which take four hours to assimilate, Parmigiano-Reggiano and Grana Padano are digested in 45 minutes. Athletes
   include these cheeses in their post-workout diet because eating them is a quick way to replenish lost nutrients