AAFCS HNFS Practice Exam 2025 - Free Health and Human Sciences Study Questions and Practice Guide

Parmesan cheese is particularly noted for its lower moisture content compared to other types of cheese. This characteristic arises from the cheese-making process, where a significant amount of whey is removed, leading to a denser product. The lower moisture level not only contributes to Parmesan's distinctive hard texture but also enhances its flavor concentration, making it a favorite for grating over dishes. This property sets it apart from many softer cheeses, which retain more moisture and often have a creamier texture.

In contrast, the other properties listed are not true or are less characteristic of Parmesan. For instance, Parmesan generally has a moderate fat content, not higher than many other cheeses. Its salt content is typically higher than some fresh cheeses but is balanced and used in moderation in culinary applications. Lastly, Parmesan contains less lactose than many softer cheeses due to the fermentation process, making it more tolerable for those with lactose sensitivity.