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Parmigiano Reggiano Frisona Cow 60 months (approx. 1 KG)

Parmigiano Reggiano Frisona Cow 60 months (approx. 1 KG)

Parmigiano Reggiano Frisona Cow 60 months is a true rarity in the world of aged cheeses, representing the pinnacle of aging. Made exclusively with raw milk from Frisona cows, this cheese has matured for 60 months, developing a complex and intensely persistent aromatic profile. The long aging process gives the cheese an extremely crumbly structure and a marked granularity, with numerous tyrosine crystals, perfect for those who love intense and rich flavors. Milk: Raw milk from Frisona cows. Organoleptic Characteristics Appearance: Traditional cylindrical shape with a thick and hard rind. Dark straw-yellow paste, without or with small eyes. Structure: Very evident granularity, extremely crumbly and crystalline texture, rich in tyrosine crystals that give a decisive and characteristic texture. Smell and Aroma: Complex and deep, with notes of dried fruit, spices, meat broth, and leather, accompanied by hints of wood and a delicate balsamic component. Taste: Very decisive and rich, with intense savoriness balanced by a spicy and dried fruit aftertaste. The spiciness is pronounced and gives the cheese a unique depth. Aging: 60 months. Recommended Pairings Honey: Strawberry Tree HoneyStrawberry tree honey, with its slightly bitter and complex flavor, balances the savoriness and depth of the Parmigiano, offering a pleasant and refined contrast. Pearls: White and Truffle Condiment PearlsThe white and truffle condiment pearls add a sophisticated touch to the cheese, intensifying the aroma and enriching the tasting experience with earthy notes that perfectly match the complexity of the Parmigiano. Compote: Fig and Balsamic Vinegar of Modena PGI CompoteThe sweetness of figs, combined with the acidity of balsamic vinegar, creates a harmonious pairing that accentuates the dried fruit and leather notes of the Parmigiano, offering an explosion of flavors. Jelly: Balsamic Vinegar of Modena PGI and Truffle JellyThe balsamic and truffle jelly adds depth and roundness, enhancing the mature flavors of the cheese with a sweet and sour aromatic contrast. Cream: Balsamic Vinegar of Modena PGI and Fig CreamThe sweetness of figs and the acidity of balsamic vinegar blend with the crumbly structure of the Parmigiano, amplifying the fruity and spicy notes. Purée: Pear PuréeThe delicate sweetness of pear purée enhances the complexity of the cheese and adds a fresh note that balances the intense savoriness. Traditional: Savòr ModeneseSavòr Modenese, with its sweetness and slightly spicy notes, perfectly matches the aromatic profile of aged Parmigiano, creating a traditional and authentic pairing that maximizes the flavors of the cheese. Beer: Ideal with a Belgian Quad or an Imperial Stout, which enhance the intensity of the aged Parmigiano. Wines: Pairs perfectly with a full-bodied and structured red wine like a Barolo Riserva or an Amarone della Valpolicella, or with a mature and complex white wine like an Alsatian Riesling, which complement the richness of the cheese. Other Pairings: Excellent enjoyed on its own to fully appreciate its complexity, or served with dried fruits like almonds and walnuts, or grated over stuffed pasta dishes for an explosion of flavor. Recommended Knife: An almond knife for aged cheeses is recommended, which allows breaking the cheese without altering its crystalline structure.
€ 34.10

Description

Parmigiano Reggiano Frisona Cow 60 months is a true rarity in the world of aged cheeses, representing the pinnacle of aging. Made exclusively with raw milk from Frisona cows, this cheese has matured for 60 months, developing a complex and intensely persistent aromatic profile. The long aging process gives the cheese an extremely crumbly structure and a marked granularity, with numerous tyrosine crystals, perfect for those who love intense and rich flavors. Milk: Raw milk from Frisona cows. Organoleptic Characteristics Appearance: Traditional cylindrical shape with a thick and hard rind. Dark straw-yellow paste, without or with small eyes. Structure: Very evident granularity, extremely crumbly and crystalline texture, rich in tyrosine crystals that give a decisive and characteristic texture. Smell and Aroma: Complex and deep, with notes of dried fruit, spices, meat broth, and leather, accompanied by hints of wood and a delicate balsamic component. Taste: Very decisive and rich, with intense savoriness balanced by a spicy and dried fruit aftertaste. The spiciness is pronounced and gives the cheese a unique depth. Aging: 60 months. Recommended Pairings Honey: Strawberry Tree HoneyStrawberry tree honey, with its slightly bitter and complex flavor, balances the savoriness and depth of the Parmigiano, offering a pleasant and refined contrast. Pearls: White and Truffle Condiment PearlsThe white and truffle condiment pearls add a sophisticated touch to the cheese, intensifying the aroma and enriching the tasting experience with earthy notes that perfectly match the complexity of the Parmigiano. Compote: Fig and Balsamic Vinegar of Modena PGI CompoteThe sweetness of figs, combined with the acidity of balsamic vinegar, creates a harmonious pairing that accentuates the dried fruit and leather notes of the Parmigiano, offering an explosion of flavors. Jelly: Balsamic Vinegar of Modena PGI and Truffle JellyThe balsamic and truffle jelly adds depth and roundness, enhancing the mature flavors of the cheese with a sweet and sour aromatic contrast. Cream: Balsamic Vinegar of Modena PGI and Fig CreamThe sweetness of figs and the acidity of balsamic vinegar blend with the crumbly structure of the Parmigiano, amplifying the fruity and spicy notes. Purée: Pear PuréeThe delicate sweetness of pear purée enhances the complexity of the cheese and adds a fresh note that balances the intense savoriness. Traditional: Savòr ModeneseSavòr Modenese, with its sweetness and slightly spicy notes, perfectly matches the aromatic profile of aged Parmigiano, creating a traditional and authentic pairing that maximizes the flavors of the cheese. Beer: Ideal with a Belgian Quad or an Imperial Stout, which enhance the intensity of the aged Parmigiano. Wines: Pairs perfectly with a full-bodied and structured red wine like a Barolo Riserva or an Amarone della Valpolicella, or with a mature and complex white wine like an Alsatian Riesling, which complement the richness of the cheese. Other Pairings: Excellent enjoyed on its own to fully appreciate its complexity, or served with dried fruits like almonds and walnuts, or grated over stuffed pasta dishes for an explosion of flavor. Recommended Knife: An almond knife for aged cheeses is recommended, which allows breaking the cheese without altering its crystalline structure.