Tuduu
Parmigiano Reggiano Brown Cows 30 months (approx. 0.5 KG)

Parmigiano Reggiano Brown Cows 30 months (approx. 0.5 KG)

Produced with the prized milk of Brown Cows, this 30-month aged Parmigiano Reggiano represents the perfect balance between tradition and quality. The Brown Cow, known for its milk rich in fats and proteins, contributes to the creaminess and complexity of the cheese. The 30-month aging gives the Parmigiano an intense flavor and a crumbly structure with marked granularity, enriched by tyrosine crystals, characteristic of aged cheeses. On the palate, it offers a complex aromatic range that includes notes of melted butter, dried fruit, and spices, with a persistent and enveloping aftertaste. Milk: Raw milk from Brown Cows. Organoleptic Characteristics Appearance: Traditional cylindrical shape with a hard rind. Intense straw-yellow colored paste, without or with small eyes. Structure: Well-defined granularity, crumbly and crystalline texture, enriched by tyrosine crystals that give a distinctive texture. Smell and Aroma: Complex and intense, with notes of melted butter, dried fruit, and a slight spicy component that adds depth. Taste: Savory and well-balanced between sweetness and saltiness, with a persistent aftertaste of dried fruit and spices. Aging: 30 months. Recommended Pairings Honey: Honeydew HoneyThe honeydew honey, with its intense and slightly resinous notes, enriches the complexity of the Parmigiano, providing a contrast that enhances the intense aromatic profile of the cheese. Pearls: Pearls with White Dressing and TruffleThe pearls with white dressing and truffle introduce a refined earthy note that harmonizes with the spicy and dried fruit nuances of the Parmigiano, creating an elegant pairing. Compote: Fig and Balsamic Vinegar of Modena PGI CompoteThe sweetness of figs combined with the acidity of balsamic balances the saltiness of the Parmigiano, adding a fruity sweetness that enriches the tasting experience. Jelly: "Lambrusco di Modena PDO" JellyThe Lambrusco jelly, with its fruity and slightly acidic character, offers a pleasant contrast that enhances the bold and structured flavor of the Parmigiano. Cream: Balsamic Vinegar of Modena PGI and Berry CreamThis cream combines the sweetness of berries with the acidity of balsamic, balancing the crumbly structure of the Parmigiano and adding depth to its aromatic profile. Purée: Pear PuréeThe delicacy and natural sweetness of the pear purée enhance the dried fruit notes of the cheese, completing the flavor with a fresh and refined touch. Traditional: Mostarda Fina di CarpiThe Mostarda Fina di Carpi, with its unique mustard fruit flavor, provides a pungent and sweet contrast that emphasizes the spice and dried fruit notes of the Parmigiano, making the tasting rich and sophisticated. Beer: Pairs well with a Belgian Dubbel or an Amber Ale, which accompany the aromatic complexity of the cheese. Wines: Ideal with a medium-bodied red wine like a Chianti Classico or a structured white like a barrel-aged Chardonnay, which enhance the aromatic profile of the Parmigiano. Bread: Perfect with rustic bread or whole wheat focaccia, which balance the crumbliness of the cheese. Other Pairings: Excellent enjoyed on its own to appreciate its complexity, or accompanied by walnuts and almonds, or used to enrich risottos and stuffed pasta dishes, adding depth and character to the dishes. Recommended Knife: An almond knife for aged cheeses is recommended to maintain the crumbly and granular consistency intact.
€ 14.00

Description

Produced with the prized milk of Brown Cows, this 30-month aged Parmigiano Reggiano represents the perfect balance between tradition and quality. The Brown Cow, known for its milk rich in fats and proteins, contributes to the creaminess and complexity of the cheese. The 30-month aging gives the Parmigiano an intense flavor and a crumbly structure with marked granularity, enriched by tyrosine crystals, characteristic of aged cheeses. On the palate, it offers a complex aromatic range that includes notes of melted butter, dried fruit, and spices, with a persistent and enveloping aftertaste. Milk: Raw milk from Brown Cows. Organoleptic Characteristics Appearance: Traditional cylindrical shape with a hard rind. Intense straw-yellow colored paste, without or with small eyes. Structure: Well-defined granularity, crumbly and crystalline texture, enriched by tyrosine crystals that give a distinctive texture. Smell and Aroma: Complex and intense, with notes of melted butter, dried fruit, and a slight spicy component that adds depth. Taste: Savory and well-balanced between sweetness and saltiness, with a persistent aftertaste of dried fruit and spices. Aging: 30 months. Recommended Pairings Honey: Honeydew HoneyThe honeydew honey, with its intense and slightly resinous notes, enriches the complexity of the Parmigiano, providing a contrast that enhances the intense aromatic profile of the cheese. Pearls: Pearls with White Dressing and TruffleThe pearls with white dressing and truffle introduce a refined earthy note that harmonizes with the spicy and dried fruit nuances of the Parmigiano, creating an elegant pairing. Compote: Fig and Balsamic Vinegar of Modena PGI CompoteThe sweetness of figs combined with the acidity of balsamic balances the saltiness of the Parmigiano, adding a fruity sweetness that enriches the tasting experience. Jelly: "Lambrusco di Modena PDO" JellyThe Lambrusco jelly, with its fruity and slightly acidic character, offers a pleasant contrast that enhances the bold and structured flavor of the Parmigiano. Cream: Balsamic Vinegar of Modena PGI and Berry CreamThis cream combines the sweetness of berries with the acidity of balsamic, balancing the crumbly structure of the Parmigiano and adding depth to its aromatic profile. Purée: Pear PuréeThe delicacy and natural sweetness of the pear purée enhance the dried fruit notes of the cheese, completing the flavor with a fresh and refined touch. Traditional: Mostarda Fina di CarpiThe Mostarda Fina di Carpi, with its unique mustard fruit flavor, provides a pungent and sweet contrast that emphasizes the spice and dried fruit notes of the Parmigiano, making the tasting rich and sophisticated. Beer: Pairs well with a Belgian Dubbel or an Amber Ale, which accompany the aromatic complexity of the cheese. Wines: Ideal with a medium-bodied red wine like a Chianti Classico or a structured white like a barrel-aged Chardonnay, which enhance the aromatic profile of the Parmigiano. Bread: Perfect with rustic bread or whole wheat focaccia, which balance the crumbliness of the cheese. Other Pairings: Excellent enjoyed on its own to appreciate its complexity, or accompanied by walnuts and almonds, or used to enrich risottos and stuffed pasta dishes, adding depth and character to the dishes. Recommended Knife: An almond knife for aged cheeses is recommended to maintain the crumbly and granular consistency intact.