Calories, fat, calcium … We do not always linger on the composition of cheeses, however, according to the nutritionist Jean-Michel Cohen, one of them would explode all the counters.
In a video posted on Instagram, Doctor Jean-Michel Cohen wonders about a question that many are asking: is this really fatty cheese? We often hear that he is extremely rich, especially because we know him for his high calcium content. However, he explains that this wealth of calcium does not come from a nutritional coincidence, but rather from a very specific manufacturing technique.
Indeed, this cheese, like all cheeses, is made from milk. But what makes its particularity is that it is left to dry and drain for a long time. This process removes almost all the water it contains, then concentrating all the solid elements – calcium, proteins, but also fats. It is this concentration that makes it hard, dry, and incredibly dense in energy.
And this cheese in question is Parmesan. Doctor Cohen reveals that it is indeed this great Italian classic, recognizable by his grainy texture and his powerful taste. He specifies that the phenomenon of concentration also exists in certain creamy cheeses, especially those to which cream is added. But among handicraft cheeses, parmesan far exceeds others in terms of calories. In other words, this energy density means that a small portion of this cheese contains many more calories than the same quantity of a cooler and damp cheese.
This is why, even if this cheese is an excellent source of calcium, we must remain cautious about the quantities consumed. The doctor recalls that a good food balance is also based on the real knowledge of food, and not only on their reputation or their taste. We are talking about parmesan here. This Italian cheese, known for its grainy texture, is therefore also the most calorie among handicraft cheeses.
A useful reminder to avoid falling into the trap of received ideas. This is why, even in the face of an exceptional product like Parmesan, moderation remains your best ally.
