Re: OT Cooked cheese

[Guest guest]

>

> You know, I just realized you meant " cooked " (duh!). I was thinking

> cooked as in pasteurized. But I guess this could apply to cooked

> cheese too.

>

> I tolerate cheese made from pasteurized milk much better than cheese

> from raw milk.

>

> Merika

>

While trying to get more information for Merika, I came across this about

Italian Parmesan

Cheese from Reggiano and I remember Jodi Bager, co-author of Grain-Free Gourmet

mentioning it. Her kids are always snacking on that cheese in chunks. We make

" crackers "

of it by shreding it and baking mounds of it on parchment papaer lined cookie

sheets.

Parmigiano-Reggiano is one of the world's 3 or 4 incomparable cheeses.

This prized Italian cheese has been recognized for over seven centuries far

beyond Italy's

borders.

And now, since the new millennium Parmigiano-Reggiano is an official space food

on the

International Space Station because of its nutritional value -- (more about that

in a

minute).

This unique product is made from special ingredients found in only one place on

earth --

a region of Northern Italy, comprised largely of the counties of Reggio Emilia,

Parma and

Modena, Bologna (west of the Reno River), and Mantua (east of the River Po) --

the

controlled Parmigiano Reggiano District. The soil, the climate, the geography

.... all come

together to produce flavorful, nutritious grasses, which in turn yield a quality

of milk

found nowhere else.

Dotting the hills and valleys of the Parmigiano-Reggiano district are nearly

10,000 dairies

that supply the milk to the some 600 cheese houses where those wheels of

Parmigiano-

Reggiano are handcrafted just as they were 700 years ago.

It takes 160 gallons of this special milk to make one 85 pound wheel of this

concentrated

powerhouse of nutrients. An excellent source of protein, calcium and

phosphorous. Rich in

vitamins A, B12, E, D, and K; pantothenic acid, biotin, magnesium, zinc, copper,

potassium, sodium and cobalt. It also contains 18 of the body's 21 required

amino acids.

Lower in fat and sodium -- one of the lowest of any aged natural cheeses. During

the

Parmigiano-Reggiano's long and careful aging, its milk protein breaks down into

free

amino acids -- this gives the cheese its distinctive crunch, and makes it

remarkably easy

to digest. Even people who are lactose intolerant can enjoy Parmigiano-Reggiano.

Carol F,

SCD 6 years, celiac