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Mountain Parmigiano Reggiano 24 months (approx. 0.5 KG)

Mountain Parmigiano Reggiano 24 months (approx. 0.5 KG)

Mountain Parmigiano Reggiano represents the pinnacle of quality among mountain DOP cheeses, certified by the EU to ensure origin and authenticity. Made exclusively with raw milk from mountain farms, with 60% of the feed grown in mountainous areas, this cheese undergoes a rigorous quality selection at 20 months through "hammer" evaluation by the Consortium experts. With a 24-month aging process, it develops a rich and complex organoleptic profile, ideal for those who love authentic and traditional flavors. Milk: Raw milk from mountain farms, with predominantly mountain feed. Organoleptic Characteristics Appearance: Traditional cylindrical shape with a hard and resistant rind. Straw-yellow colored paste, without or with small eyes. Structure: Evident granularity, compact and crumbly consistency, with a granular texture and tyrosine crystals that enrich its profile. Smell and Aroma: Complex and intense, with notes of dried fruit and hints of meat broth, characteristic of mountain aging. Taste: Perfect balance between salty, acidic, and sweet, accompanied by a slight spicy note that adds depth to the flavor. Aging: 24 months. Recommended Pairings Honey: Honeydew HoneyThe earthy and delicately sweet profile of honeydew honey enhances the complex and slightly spicy notes of Parmigiano, balancing its savoriness. Pearls: Balsamic Vinegar of Modena IGP PearlsThese pearls add a sweet and sour touch that contrasts with the crumbliness of Parmigiano, offering a burst of flavor on the palate and intensifying the sensory experience. Compote: Pear Compote and "Balsamic Vinegar of Modena IGP"The natural sweetness of pear and the balanced acidity of balsamic vinegar harmonize perfectly with the aromatic profile of Parmigiano, offering a refined pairing. Jelly: "Balsamic Vinegar of Modena IGP" JellyThe balsamic vinegar jelly provides a sweet and sour note that complements the complexity of Parmigiano, enhancing its characteristics and adding a hint of freshness. Cream: "Balsamic Vinegar of Modena IGP" and Fig CreamThis cream combines the sweetness of figs and the acidity of balsamic vinegar, enhancing the intense notes of Parmigiano and providing a velvety touch to the palate. Puree: Wild Blueberry PureeWith its slight acidity and fruity flavor, the wild blueberry puree pleasantly contrasts with the savoriness of Parmigiano, adding a fresh and lively accent. Traditional: Fine Mustard of CarpiThe mustard, with its sweet and slightly spicy character, pairs perfectly with the granular and complex structure of Parmigiano, offering a complete and harmonious tasting experience. Beer: Pairs well with a Saison beer or an abbey beer, whose aromatic complexity harmonizes with the notes of Parmigiano. Wines: Ideal with a structured and mineral white wine like a mountain Chardonnay, or a light and fresh red like a Pinot Noir, which balance and enhance the intense taste of the cheese. Bread: Perfect with whole grain bread or rustic croutons, which accompany the crumbly and granular texture. Other Pairings: Delicious grated on pasta dishes, or enjoyed alone with honey and dried fruit to fully savor its complexity and mountain origin. Recommended Knife: An almond knife for aged cheeses is recommended, perfect for breaking the cheese while maintaining its granular texture.
€ 11.50

Description

Mountain Parmigiano Reggiano represents the pinnacle of quality among mountain DOP cheeses, certified by the EU to ensure origin and authenticity. Made exclusively with raw milk from mountain farms, with 60% of the feed grown in mountainous areas, this cheese undergoes a rigorous quality selection at 20 months through "hammer" evaluation by the Consortium experts. With a 24-month aging process, it develops a rich and complex organoleptic profile, ideal for those who love authentic and traditional flavors. Milk: Raw milk from mountain farms, with predominantly mountain feed. Organoleptic Characteristics Appearance: Traditional cylindrical shape with a hard and resistant rind. Straw-yellow colored paste, without or with small eyes. Structure: Evident granularity, compact and crumbly consistency, with a granular texture and tyrosine crystals that enrich its profile. Smell and Aroma: Complex and intense, with notes of dried fruit and hints of meat broth, characteristic of mountain aging. Taste: Perfect balance between salty, acidic, and sweet, accompanied by a slight spicy note that adds depth to the flavor. Aging: 24 months. Recommended Pairings Honey: Honeydew HoneyThe earthy and delicately sweet profile of honeydew honey enhances the complex and slightly spicy notes of Parmigiano, balancing its savoriness. Pearls: Balsamic Vinegar of Modena IGP PearlsThese pearls add a sweet and sour touch that contrasts with the crumbliness of Parmigiano, offering a burst of flavor on the palate and intensifying the sensory experience. Compote: Pear Compote and "Balsamic Vinegar of Modena IGP"The natural sweetness of pear and the balanced acidity of balsamic vinegar harmonize perfectly with the aromatic profile of Parmigiano, offering a refined pairing. Jelly: "Balsamic Vinegar of Modena IGP" JellyThe balsamic vinegar jelly provides a sweet and sour note that complements the complexity of Parmigiano, enhancing its characteristics and adding a hint of freshness. Cream: "Balsamic Vinegar of Modena IGP" and Fig CreamThis cream combines the sweetness of figs and the acidity of balsamic vinegar, enhancing the intense notes of Parmigiano and providing a velvety touch to the palate. Puree: Wild Blueberry PureeWith its slight acidity and fruity flavor, the wild blueberry puree pleasantly contrasts with the savoriness of Parmigiano, adding a fresh and lively accent. Traditional: Fine Mustard of CarpiThe mustard, with its sweet and slightly spicy character, pairs perfectly with the granular and complex structure of Parmigiano, offering a complete and harmonious tasting experience. Beer: Pairs well with a Saison beer or an abbey beer, whose aromatic complexity harmonizes with the notes of Parmigiano. Wines: Ideal with a structured and mineral white wine like a mountain Chardonnay, or a light and fresh red like a Pinot Noir, which balance and enhance the intense taste of the cheese. Bread: Perfect with whole grain bread or rustic croutons, which accompany the crumbly and granular texture. Other Pairings: Delicious grated on pasta dishes, or enjoyed alone with honey and dried fruit to fully savor its complexity and mountain origin. Recommended Knife: An almond knife for aged cheeses is recommended, perfect for breaking the cheese while maintaining its granular texture.