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Parmigiano Reggiano defends himself: to do it "you can use only three ingredients: milk, salt and rennet.The recipe has been the same for 9 centuries.There are no shortcuts, additives Other changes have been made which make the rules even stricter on some parameters, for example, a fat / casein ratio of the milk in the boiler has been established which can not exceed 1.1 (with a maximum tolerance of 12%) in order to avoid overly oily cheeses that would negatively affect the product's quality characteristics ": This is what the chairman of the Parmigiano Reggiano consortium, Nicola Bertinelli, says about the controversy that has followed the UN document on foods high in salt and Made in Italy fats, such as Parma ham and Parmigiano Reggiano, but also pizza, wine and olive oil extra virgin, which would be i harmful than tobacco. These days, after the UN document, there was talk of a special label to indicate the fat and salt content in Parmigiano Reggiano: "We have carefully read the document" Time to deliver " and it is clear that the WHO does not have Italian excellences, nor Parmigiano Reggiano, known to be healthy and natural, for its high digestibility, high calcium and mineral content, l & # 39; lack of additives and preservatives, has been indicted. adoption of labeling rules on products to highlight the presence of salt and saturated fats ".
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