To be clear, we’re talking about real Parm—the hard kind that comes in a wedge cut from a big wheel, not the powdery stuff in the green shaker. Actual Parmigiano is imported from Italy and aged for at least 12 months, and it’s the one that will net you beneficial nutrients on top of umami goodness.
A 1-ounce chunk of Parmigiano contains 9 to 10 grams of protein. “Parmigiano is a low-lactose cheese, making it easier to digest for those with lactose intolerance compared to softer cheeses,” Scherer says. “This is due to the fermentation process and the long aging time, which breaks down most of the lactose.”
Grate it onto pasta or salads, or serve it in chunks on a charcuterie board. The salty cheese is a great accompaniment for grapes, figs, or other fruit. And don’t throw away the rind once the cheese is gone: Toss it into soups or homemade stocks for added flavor.