Parmesan: Why This Ancient Italian Cheese Is a Superfood and Culinary Icon

Based Underground ^ | 10/07/2025 | Laura Harris

[Adder]

Parmesan, formally known as Parmigiano-Reggiano, hails from Italy’s Emilia-Romagna region and has been crafted for over 900 years. True Parmesan is protected by DOP status, ensuring traditional, regional production. Rich in protein, calcium, phosphorus and essential vitamins like B12 and K2, Parmesan can support bone, muscle and immune health. It’s low in carbs and lactose, making it keto- and lactose-intolerant-friendly.

[Menes]

Yes, and if it’s genuine Parmigiano Reggiano, there should be nothing to worry 😀
Like all cheeses, it will be best if allowed to breathe a few minutes at room temperature before serving- cheese is a living organism, after all🙂

[aquila48]

Thanks! I’ll give it a try.

[Liz]

y/v/w

[BobL]

“Their new masters?”

Demographics. Everything European will be gone in 2 generations, at most - barring a bloodbath.

[Albion Wilde]

Looks delicious!

[Menes]

Hmmm😋

Many thanks for this delicious recipe, which even a lousy cook like I am, can prepare easily 😃

[Menes]

I believe a bloodbath or mass deportations are in Europe‘s future, yes.

Still, I am convinced that, no matter what conflicts the future may hold in store, the knowledge and the means to produce PR won’t be lost. Not with the Italian dedication to good food and wine, which is proverbial.

So help us God🙂

[BobL]

I think it depends who wins in the end. They have a history of extinguishing history when they win.

[Liz]

Cook it ............you’ll be a “master chef.”

[Liz]

Looks delicious!.................tastes as good as it looks.

[SunkenCiv]

Thanks Adder. I love how those grocery store grated shakers come in that parm-asiago-romano combo now.

[SunkenCiv]

He went down at the Beekman, he tried to lam...

[Diana in Wisconsin]

“It’s some of the first food given to babies there.”

I BEGGED my parents to raise me in Italy the moment I came out of the womb! ;)

[Larry Lucido]

This one restaurant I went to had a free appetizer that consisted of some freshly grated Parmesan cheese that was melted together and then came out brown and crisp like a cracker. I’ve tried to do the same thing at home for a low-carb snack but it doesn’t come out the same.

[Adder]

We used Locatelli for years and growing up did not use parmigiano at all.
In my later years I discovered pecorino from Rome and it beats Locatelli hands down. So now I order mine from Italy a few times a year.

But, hey, Italian cheeses are some of the best. As are other countries’ specialties. I’m just partial to Italy.

[Adder]

HA!

So now you are stuck with ole Wisconsin cheese curds?

[SunkenCiv]

Once in a while I get those bags of parm or cheddar crisps, no carbs. They’re an excellent sub for chips, or in lieu of croutons on salads.

[SunkenCiv]

🧀 All they heard was “waaah! waaah!” 😁 🧀

[SunkenCiv]

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[Diana in Wisconsin]

Wisconsin was a CLOSE second. ;)