For the food industry, which is always seeking genuine ingredients that also have a high yield and flavouring power, Parmigiano Reggiano is the perfect choice!
Parmigiano Reggiano is a versatile cheese that adapts well to a variety of preparations. Its distinctive flavour does not smother the other ingredients, but makes a perfect job of combining, harmonising and enhancing the different sensory perceptions.
Parmigiano Reggiano is also a completely natural flavour enhancer, able to bring out the flavour in all your preparations and aromatise every recipe, because Parmigiano Reggiano develops the aroma the Japanese call “umami“, the fifth taste that joins the four fundamental tastes sweet, bitter, sour and salty. The UMAMI taste in Parmigiano Reggiano derives from the natural formation of monosodium glutamate, thanks to the aggregation of glutamic acid (a free amino acid) and sodium.
This elementary molecule, present in the milk the cheese is made from, has a pleasant flavour, and thus stimulates the fifth taste, triggering the intensely savoury sensation. So thanks to completely natural maturing processes that increase as the cheese is aged, the genuine ingredients that make up Parmigiano Reggiano give it the ability to enhance the flavour of foods and preparations, in an entirely natural, healthy way.
The concentration of glutamate in Parmigiano Reggiano (which varies from 1.2 to 1.6 g per 100g) increases as the cheese is aged, making mature Parmigiano Reggiano an excellent condiment with an exceptionally high yield: only very small amounts are necessary to aromatise and enhance the flavour of your preparations.
Discover all the sizes and pack types available for Parmigiano Reggiano, studied by Dalter for the consumption of large amounts of cheese and aimed at the whole food industry:
- Grated, with various grain sizes
- 500g – 5kg bags
- NOP-equivalent organic for export to the USA