It is not an advertising gimmick, it is actually true! Parmigiano-Reggiano is made every day by many cheese masters who turn milk into cheese. Certainly, the milk processed is a special kind of milk, coming from cows fed in a certain way and this does facilitate the cheese masters’ task, but it does not make it easy. Cheese masters really make cheese using their hands and heads. It is their decisions that determine the cheese quality. They decide how long the evening milk should rest to let the cream rise, they decide how much fermented whey and how much rennet should be used, they supervise the cooking stage to check the degree of dehydration of the curd grains by touching them with their hands. Then, they spend their time taking care of the cheese through every stage until complete maturation is achieved. Two important things must be pointed out. Firstly, this transformation from milk into cheese takes place without any processing aids, i.e. without any additives (no additive is allowed in the production of Parmigiano-Reggiano cheese) to correct faults caused by milk quality non-conformities. Secondly, this work, which is truly an art, is carried out every single day without interruptions, including Sundays and holidays because the milk, which is raw, must be processed every day and cannot be preserved in any way.

Biochemists and dieticians agree that Parmigiano-Reggiano holds a privileged position among our natural products. It is recommended not only for a variety of culinary uses (as a plain table cheese, as a dressing or ingredient in exquisite and wholesome dishes, or as a dessert), but also as an important component in prescribed diets to meet the special needs of sickness or old age. Paediatricians, for example, advise mothers and nurses to enrich baby foods with Parmigiano-Reggiano. During the subsequent years of growth, the calcium, phosphorus and other vitamins and minerals of the cheese provide excellent nutrition for the growing body.
Parmigiano-Reggiano should of course be included in any sensible adult diet as well, not only as a basic ingredient of the Italian cuisine, but even in a new way with pears, apples, peaches, figs, grapes, etc. It is an ideal food because it includes a substantial number of food elements necessary for sustenance and especially because it ensures excellent bodily well-being.
This has led athletics trainers and sport dieticians to discover the special contribution Parmigiano-Reggiano provides for the diet of athletes and people who practise sport, precisely because it is nutritious without weighing down and is easily digested.

So what you wait for?  You can’t go without Parmesan and if you want to buy it online do not loose