Parmigiano Reggiano

#1

I am really addicted to “Parmigiano Reggiano” since I have started the keto diet.

Is that just my taste buds, or are others in the same boat?

I find it addictively delicious as a once a day (30g) treat, and always look forward to it.

(Doug) #2

One of the best cheeses, Rodney. :slightly_smiling_face:

(Keto or not.)

#3

I like that it has a good source of calcium also.

(Doug) #4

For sure, and I’m seeing it listed as 61% calories from fat, 35% from protein. Throw a nice pat of butter or a shot of olive oil in there, and the gods of keto macros are smiling.

#5

It IS a fantastic cheese! It’s got the salt I need and that intense flavor! YUM!

#6

It’s the second best cheese I’ve ever eaten, they no longer make the first.
I’ve spent a lot of money on it in the past, lol

I loved it years before I started keto!

#7

At least you know that isn’t one of the things you can’t eat on keto!

#8

My dear man, my addiction is so intensive the salad is now the garnish to my parmigiana reggiano. You will also notice that I am Mrs. Parmesan Cheese, we have been married for a good month now.

#9

Love the stuff. Freshly grated aged parmesan on a hot fathead pizza - fills the (apparently blasphemous) pineapple shaped hole in my low carb pizza life.

#10

It’s lovely.

And Pecorino.

Also look for Lincolnshire Poacher.

#11

And they say that the hard rind is excellent to save for a soup! :cheese::bowl_with_spoon:
But I bet “crickette” just puts that part in her salad also. Nothing wrong with that.
Never tell a person on keto what they can or cant do with their food.

#12

The hard rind is also given to teething babies. x

#13

LOL! :joy:

(Bacon for the Win) #14

I like mine blended with Asiago. Together with cream, butter, and cream cheese they make the best cheese sauce.

#15

I like Parmigiano too! my absolute favorite though is Beaufort (french cheese), I don’t know if you find it abroad but if Asiago is found then I assume also Beaufort can be found. My second favorite is the Comté (french too)
Among the pecorinos, the one from Sardinia is hands down my favorite.
Oh I love cheese! in France cows are treated very well and normally grass-fed, so their cheeses have that quality at the roots. Italian cows aren’t fed anything strange, that’s true, but they aren’t let out of the stable all summer because there aren’t so many fields as in France, given that Italy i s full of mountains. Long story short, despite being italian, I prefer french cheeses.

#16

Nothing like some French brie, triple cream! It’s delicious!

(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman ) #17

Very fond of the very good Parmigiano Reggiano from Parma or Reggio-Emilia. I get it from Eataly, and it’s a transcendent Level above what I used to get at Costco or Whole Foods. Seriously.

Served with some prosciutto, drizzled with some aceto balsamico, and paired with a glass of Lambrusco, and you’re living la Vida Emiliano, where the best Italian food comes from.

#18

I’m going to get right on that one. Thanks LeCheffre!