Kodai Parmesan is made from fresh pasteurized cow milk and is typified by a sharp, nutty, and slightly salty flavour. A long aging period means the protein gets broken down into peptones, peptides and free amino acids. As a result, the 33% protein content in Kodai Parmesan compares to a 20% protein content in lean beef, but takes just 45 minutes to digest. And while you may think that Parmesan has a high fat content, much of the fat is in the form of short fatty acids that are absorbed quickly and supply energy very quickly into the body. Cholesterol content stands between 80-85mg/100g, making it much lower than other full fat cheeses.