Is Grated Parmesan Cheese Vegan?

The Ingredient Breakdown

To understand why grated Parmesan fails the vegan test, we have to look at the specific ingredients listed on the package: PASTEURIZED PART SKIM MILK, cheese culture, salt, and enzymes (rennet).

The most obvious offender is the PASTEURIZED PART SKIM MILK. As the primary ingredient, this dairy derivative is the foundation of the cheese. It provides the lactose and casein protein that vegans strictly avoid. Even if the milk is reduced-fat, it is still an animal product.

The second major flag is the ENZYMES (RENNET). Rennet is a complex of enzymes that plays a vital role in the cheese-making process by curdling the milk to separate it from the whey. While microbial or vegetable rennet exists, traditional Parmesan (and many mass-market grated varieties) almost exclusively uses animal rennet, which is harvested from the stomach lining of calves. Without knowing the source, it cannot be considered vegan.

Nutritional Value

From a nutritional standpoint, grated Parmesan is a dense source of nutrients, though not necessarily those favored by a vegan diet. It is high in protein and calcium, but it is also significant in saturated fat and sodium. For those monitoring their caloric intake, a small serving contains a surprising number of calories due to the concentration of milk fats.

Because it is derived from milk, it naturally contains cholesterol. It fits into a vegetarian diet easily, but for anyone on a plant-based regimen, the nutritional profile is irrelevant because the source is off-limits. It offers no fiber and zero vitamin C, relying entirely on animal-based nutrition.