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Organic Mountain Parmigiano Reggiano 30 months (approx. 0.5 KG)

Organic Mountain Parmigiano Reggiano 30 months (approx. 0.5 KG)

The Mountain Parmigiano Reggiano is a highly esteemed PDO cheese, produced in the mountains according to strict EU standards that ensure quality and origin. Made with raw milk exclusively from mountain farms and predominantly mountain-grown feed, this Parmigiano undergoes a careful selection at 20 months, with an expert "hammer" evaluation by the Consortium. With a 30-month aging, it develops a complex and deep organoleptic profile, perfect for those who love intense and well-structured flavors. Milk: Raw milk from mountain farms, with predominantly mountain feed. Organoleptic Characteristics Appearance: Traditional cylindrical shape with a hard rind. Intense straw-yellow colored paste, without or with small eyes. Structure: Well-defined granularity, compact and very crumbly texture, with numerous tyrosine crystals enriching the texture and offering natural crunchiness. Smell and Aroma: Complex and intense, with notes of dried fruit, meat broth, and a spicy hint of nutmeg, typical of long mountain aging. Taste: With a predominant savoriness and less sweetness, it is accompanied by a slight spiciness that adds depth and intensity to the taste. Aging: 30 months. Recommended Pairings Honey: Chestnut HoneyChestnut honey, with its robust and slightly bitter taste, enhances the savoriness and aromatic complexity of the aged Parmigiano, creating a balanced contrast. Pearls: Balsamic Vinegar of Modena PGI and Truffle PearlsThe balsamic vinegar and truffle pearls add a unique aromatic depth and an earthy note that pairs perfectly with the intense and complex structure of the Parmigiano. Compote: Fig Compote and "Balsamic Vinegar of Modena PGI"The sweetness of figs and the acidity of balsamic vinegar blend harmoniously with the spicy and salty notes of the cheese, enriching each bite with a refined contrast. Jelly: "Balsamic Vinegar of Modena PGI" JellyThe balsamic vinegar jelly, with its balanced acidity and intense taste, enhances the crumbliness of the Parmigiano, offering a rich and persistent flavor combination. Cream: "Balsamic Vinegar of Modena PGI" and Berry CreamThe acidity of the vinegar combined with the sweetness of berries enhances the complexity of the cheese, adding a fruity and lively note that balances the savoriness. Puree: Wild Blueberry PureeThe wild blueberry puree, with its slight acidity and natural sweetness, enriches the aromatic profile of the Parmigiano, bringing freshness to each bite. Traditional: Savòr ModeneseThe Savòr Modenese, with its mix of fruit and cooked must, offers a traditional flavor that enhances the texture and granularity of the mountain Parmigiano, completing the cheese with a sweet and full-bodied touch. Beer: Pairs magnificently with a Doppelbock beer or a full-bodied dark beer, to enhance the intense notes of the cheese. Wines: Perfect with a full-bodied red wine like a Barolo or an Amarone, or a structured white like a mountain Riesling, which complement the aromaticity and complexity of the cheese. Bread: Ideal with whole grain bread or rustic croutons, which accompany the granularity and crumbliness of the Parmigiano. Other Pairings: Ideal enjoyed on its own to fully appreciate its richness, or accompanied by dried fruit and full-bodied red wines for a sophisticated pairing. Recommended Knife: An almond knife for aged cheeses is recommended, perfect for breaking the cheese while maintaining its crumbly texture.
€ 13.40

Description

The Mountain Parmigiano Reggiano is a highly esteemed PDO cheese, produced in the mountains according to strict EU standards that ensure quality and origin. Made with raw milk exclusively from mountain farms and predominantly mountain-grown feed, this Parmigiano undergoes a careful selection at 20 months, with an expert "hammer" evaluation by the Consortium. With a 30-month aging, it develops a complex and deep organoleptic profile, perfect for those who love intense and well-structured flavors. Milk: Raw milk from mountain farms, with predominantly mountain feed. Organoleptic Characteristics Appearance: Traditional cylindrical shape with a hard rind. Intense straw-yellow colored paste, without or with small eyes. Structure: Well-defined granularity, compact and very crumbly texture, with numerous tyrosine crystals enriching the texture and offering natural crunchiness. Smell and Aroma: Complex and intense, with notes of dried fruit, meat broth, and a spicy hint of nutmeg, typical of long mountain aging. Taste: With a predominant savoriness and less sweetness, it is accompanied by a slight spiciness that adds depth and intensity to the taste. Aging: 30 months. Recommended Pairings Honey: Chestnut HoneyChestnut honey, with its robust and slightly bitter taste, enhances the savoriness and aromatic complexity of the aged Parmigiano, creating a balanced contrast. Pearls: Balsamic Vinegar of Modena PGI and Truffle PearlsThe balsamic vinegar and truffle pearls add a unique aromatic depth and an earthy note that pairs perfectly with the intense and complex structure of the Parmigiano. Compote: Fig Compote and "Balsamic Vinegar of Modena PGI"The sweetness of figs and the acidity of balsamic vinegar blend harmoniously with the spicy and salty notes of the cheese, enriching each bite with a refined contrast. Jelly: "Balsamic Vinegar of Modena PGI" JellyThe balsamic vinegar jelly, with its balanced acidity and intense taste, enhances the crumbliness of the Parmigiano, offering a rich and persistent flavor combination. Cream: "Balsamic Vinegar of Modena PGI" and Berry CreamThe acidity of the vinegar combined with the sweetness of berries enhances the complexity of the cheese, adding a fruity and lively note that balances the savoriness. Puree: Wild Blueberry PureeThe wild blueberry puree, with its slight acidity and natural sweetness, enriches the aromatic profile of the Parmigiano, bringing freshness to each bite. Traditional: Savòr ModeneseThe Savòr Modenese, with its mix of fruit and cooked must, offers a traditional flavor that enhances the texture and granularity of the mountain Parmigiano, completing the cheese with a sweet and full-bodied touch. Beer: Pairs magnificently with a Doppelbock beer or a full-bodied dark beer, to enhance the intense notes of the cheese. Wines: Perfect with a full-bodied red wine like a Barolo or an Amarone, or a structured white like a mountain Riesling, which complement the aromaticity and complexity of the cheese. Bread: Ideal with whole grain bread or rustic croutons, which accompany the granularity and crumbliness of the Parmigiano. Other Pairings: Ideal enjoyed on its own to fully appreciate its richness, or accompanied by dried fruit and full-bodied red wines for a sophisticated pairing. Recommended Knife: An almond knife for aged cheeses is recommended, perfect for breaking the cheese while maintaining its crumbly texture.