Now - I’ve just learned that my intolerance towards dairy is because of a protein called ‘Casein’…
And apparently the amount of casein decreases the longer the cheese has matured…
So, after not having had had a bit of dairy for 4 years I dared eat some regular (12-months matured) Parmesan - and I it was marvellous.
However, up until then, I’ve been using a surprisingly good alternative; a ‘parmesan cheese’ made of chickpeas - and it actually works…!
The initial question here was of course whether it would pass the ‘Gremolata’ test - and you know what…
Even after being able to eat regular Parmesan cheese, I might choose this chickpea alternative.
But... If you're into real Parmesan cheese and you're in Copenhagen, then you might wanna stop by Supermarco.
