Why is Parmigiano Reggiano classified as a NOVA 3 product and what does this category tell consumers about its processing?

NOVA 3 means the food is processed but not ultra‑processed; the cheese is made by fermenting milk, adding salt and animal rennet, then aging for months, without industrial additives or extensive formulation.

How does the high fat and saturated‑fat content of Parmigiano Reggiano affect people following low‑fat or heart‑healthy diets?

The cheese’s 30 g of fat and 20 g of saturated fat per 100 g deliver a lot of calories and can raise LDL cholesterol, so individuals on low‑fat or heart‑healthy plans should limit portions and balance it with lower‑fat foods.

Is Parmigiano Reggiano suitable for a vegan diet or for those who avoid animal rennet?

No. The product is made from cow’s milk and uses animal rennet, so it is unsuitable for vegans or anyone who excludes animal‑derived ingredients; plant‑based or microbial‑rennet cheeses are alternatives.

Castelli • 70g

Parmigiano Reggiano

Milk And Dairy Products

Product Insights

Parmigiano Reggiano from Castelli is a traditional Italian cheese made from cow’s milk, salt and animal rennet. It belongs to the milk and dairy products family, specifically the cheese subgroup, and carries a NOVA 3 rating, indicating it is processed but not ultra‑processed. The cheese offers very high protein and calcium levels but also contains high fat, saturated fat and a notable salt amount, while providing virtually no sugar or carbohydrates.

Nutrient Levels

Traffic light indicators

Fat

high

Saturated Fat

high

Sugars

low

Salt

high

Nutritional Values

Values per 100 g

Energy Kcal402 kcal

Fat30 g

Saturated Fat20 g

Carbohydrates0 g

Proteins32 g

Comparative Analysis

Compared with average cheeses, this Parmigiano Reggiano has substantially more fat (30 g vs 25 g) and saturated fat (20 g vs 15 g) per 100 g, yet it contains less than half the average salt and virtually no sugars.

Ingredients

Latte, sale, caglio.

84%

35%

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Frequently Asked Questions

Everything you need to know about Parmigiano Reggiano.

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