From Parma to Sudtirol, the most tasteful and healthy cheese

by Melissa Marchi

Cheese is normally not indicated as the most Weight-Loss-Friendly Food because of his high percentage of calories. Moreover, in the wide Italian cuisine panorama, there are two exceptions.

They are Parmigiano Reggiano and Graukäse from Aurina’s valley. Both these cheeses, even though very different in taste and texture, have similar features.

They have several properties that make them perfect for a weight loss diet, such as being low in calories and so adequate for all the different lifestyle.

The Grey Cheese, thus, is one of the most low-fat cheese in the world. The fat rinds rise just the 2% of fat and the quantity of calories for hectogram is merely 150c. This is possible because of the unique processing of the cheese that doesn’t require the rennet in the condensing process. The coagulation is carried out only using the acid enzymes contained in the milk of the Grey, Fleckvieh, Braunvieh cows, the typical Bavarian breeds. Besides, in the production they use the buttermilk, the scrap serum from the process of the butter.

This cheese, unlike the Parmigiano, is still hard to find someplace else than Valle Aurina, and that’s why is a rare delicacy.

In the old days the grey cheese used to be produced to avoid wastage from the other processing and to obtain a cheese with high proteinaceous and energetic values, that could hold out against the bitter winter of the region of South Tirol thanks to the maintenance of the ripening process.

Parmigiano is also a perfect product in terms of low caloric intake.

It contains unsaturated fatty acid but it helps losing fat and reduce the feeling of hunger by enhancing satiety. It has also beneficial nutritional values such as a high protein index, like the Graukäse, antioxidant and energetic properties, and a low percentage of lactose. Therefore is particularly recommended by doctors for every nutritional need.

The two cheeses, thus, are unique and distinctive because they make possible the association between flavour and health. This peculiar attribute, almost impossible to be found in Cheese, makes those two comparable and alike even though they were born in a different gastronomic tradition and area.

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