Parmesan: Nutrition, Lactose and Parmigiano Reggiano Rules

Parmesan is a hard, aged cow’s milk cheese with a nutty, savory flavor, and in the US the name is defined by a federal standard: the cheese must be aged for at least 10 months. In USDA data one ounce of hard parmesan has about 111 calories, 10 grams of protein and 26% of the Daily Value (DV) for calcium, along with 14% DV for sodium. USDA data list almost no lactose in parmesan, and it is one of the cheeses people with lactose intolerance often tolerate. This guide covers parmesan cheese nutrition, the lactose question, and how US parmesan differs from Italy’s Parmigiano Reggiano.

Peptide Labs does not sell parmesan or cheese products. This article is general nutrition information, not medical advice.

Parmesan vs Parmigiano Reggiano

In the US, parmesan is a regulated name. The FDA standard of identity at 21 CFR 133.165 covers parmesan and reggiano cheese and requires:

• cow’s milk, which may be pasteurized, with harmless lactic-acid-producing bacteria and rennet or another safe and suitable milk-clotting enzyme;
• curing for not less than 10 months;
• no more than 32% moisture and at least 32% milkfat in the solids, with a texture that grates readily.

Parmigiano Reggiano is an EU protected designation of origin with a much tighter rulebook. Its production standards call for:

• Raw milk: partially skimmed cow’s milk that may not be heated, centrifuged or microfiltered, with no additives.
• Traditional cultures: a natural whey starter from the previous day’s cheesemaking and coagulation only with calf rennet.
• Place: the provinces of Parma, Reggio Emilia and Modena, Bologna west of the Reno river and Mantua south of the Po.
• Aging: at least 12 months before a wheel can carry the name.

In 2008 the EU Court of Justice ruled that using the word Parmesan evokes the protected name Parmigiano Reggiano, so within the EU, cheese sold as Parmesan must generally meet the Parmigiano Reggiano rules. In the US, parmesan from Wisconsin or elsewhere is legal as long as it meets the federal standard. Grana Padano and romano are separate cheeses with their own rules.

Parmesan cheese nutrition (USDA)

The table uses two USDA FoodData Central SR Legacy entries, Cheese, parmesan, hard (FDC 170848) and Cheese, parmesan, grated (FDC 171247), with %DV based on FDA Daily Values. A tablespoon of grated cheese weighs about 5 grams in USDA data.

Hard parmesan has the most protein and calcium per ounce of the cheeses in this guide because it is low in water: about 30 grams per 100 grams, against about 55 for feta. Grated parmesan differs from the wedge. Per 100 grams, the USDA grated entry has more sodium and much more carbohydrate than the hard entry, and an ounce of grated parmesan reaches 22% DV for sodium. Shelf-stable shaker products can include other ingredients, so the ingredient list and Nutrition Facts panel are the real guide. USDA also lists a low-sodium parmesan (FDC 167705) with about 1% DV sodium per ounce.

Parmesan compared with other cheeses (per ounce)

Compared with feta cheese, parmesan has more calories per ounce but far more protein and calcium; both are salty. Swiss is the low-sodium outlier among hard cheeses in this list. See our calcium food list for non-dairy calcium sources and the calcium supplement guide for how supplements compare with food.

Is parmesan lactose free?

Parmesan is close to it, though few packages make the claim. In USDA SR Legacy, grated parmesan is listed with 0 grams of lactose (from a single analysis), and hard parmesan has about 0.1 gram of total sugars per 100 grams. A 2023 lab study of 32 cheeses bought in Spain found Parmigiano among the aged cheeses with very low levels of galactose, a sugar released when lactose breaks down.

• NIDDK suggests yogurt and hard cheeses as foods some people with lactose intolerance find easier to tolerate, and notes that many people handle the lactose in about a cup of milk with no or mild symptoms.
• Lactose intolerance and milk allergy are different. Parmesan still contains milk proteins, so it is not suitable for people with a milk allergy; ask an allergist.
• Dishes made with parmesan, such as sauces with cream or milk, can carry far more lactose than the cheese itself. Our lactase guide explains enzyme products and label words to watch.

Sodium, rennet and pregnancy questions

• Sodium: Parmigiano Reggiano wheels are salted in brine, and an ounce of hard parmesan supplies 14% of the FDA Daily Value for sodium. Because its flavor is strong, a small grating seasons a dish; our salt reduction guide and salt substitutes article have more ideas.
• Vegetarians: Parmigiano Reggiano must be made with calf rennet, so it is not vegetarian. US parmesan may use rennet or other milk-clotting enzymes, so check the ingredient list for microbial or vegetable enzymes.
• Pregnancy: FDA advises pregnant women to avoid cheeses made with unpasteurized milk, and Parmigiano Reggiano is by rule made from raw milk. CDC’s riskier list names soft cheeses made from raw milk, but ask your OB-GYN or midwife about aged raw-milk hard cheeses. The US standard allows pasteurized milk; the label will say.
• Storage: wrap wedges loosely and refrigerate; follow the package directions for grated products, since some need refrigeration after opening.

Parmesan has a place in many cuisines, including the traditional Italian dishes in our Mediterranean diet guide, where it is used as a finishing touch rather than a main ingredient. For other high-protein options see our protein food list.

Frequently Asked Questions

Questions about a label? Contact us or read our Buyer’s Guide. Food comes first; follow the label and ask a healthcare provider before starting a supplement, especially if you take medicines, are pregnant or have a food allergy. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Last reviewed October 2026.

Related guides: Feta Cheese: Nutrition, Is It Healthy, Sodium and Safety, Lactase: How Lactase Pills Work and What the Evidence Shows, Foods High in Calcium: USDA List, Non-Dairy Sources and Absorption, Pecorino Romano: What It Is, Nutrition, PDO Rules and Lactose.