Parmesan Cheese

The unique Parmigiano Reggiano DOP, Excellence of Parma completely natural, produced using 3 ingredients: milk, salt and reno. Taste it seasoned 12 - 24 - 30 -36 months

Subcategories

  • Parmigiano Reggiano...

    has reached the optimal age to be tasted and express to the nose and palate a richness of smells and aromas in perfect balance and harmony. The lactic family is enriched and next to milk and butter you can appreciate notes of melted butter or crust, due to the long seasoning.

  • Parmigiano Reggiano...

    it is considered "over-old", thus being more crumbly and grainy. The taste is more decided and the notes of spices and dried fruits are decidedly predominant but the cheese retains the characteristic "sweetness". It does not have any acidic or spicy sensation in the aftertaste.

  • Parmigiano Reggiano...

    it takes on a more intense color, changing from white to marked straw, slightly brown. The structure is decidedly more wrinkled, with typical flake fracture and on the palate the flavor is more complex and slightly pungent, but never spicy. Rather, you can feel the "hot" of the hazelnut, the savory of the meat broth, the spicy and the toasted.

  • Parmigiano Reggiano...

    Parmigiano Reggiano DOP aged 40 months and over is a cheese with a very complex structure and a varied aromatic spectrum. The flavor is strong and intense, the straw yellow color and crumbly consistency. It is recommended both as a filling for pasta with a refined taste, both in flakes in combination with refined dishes, and as an accompaniment to a glass of full-bodied wine or a meditation wine.

  • Parmigiano Reggiano...

    The 48-month aged Parmigiano Reggiano is a cheese for connoisseurs: it has a very strong, decisive and pungent taste.
    Its texture is very crumbly and grainy combined with its "full" flavor will give you an unforgettable gastronomic experience.

  • Whole Parmesan form

    Parmigiano Reggiano is made today with the same ingredients as nine centuries ago, in the same places, with the same wise ritual gestures. The master cheesemakers, today as they once did, continue to produce this cheese with the precious milk of the area of origin, natural renore, salt and no additive, in an artisanal way and with the same passion and loyalty.

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