Tuduu
Parmigiano Reggiano Vacche Rosse 30 Months (approx. 0.5 KG)

Parmigiano Reggiano Vacche Rosse 30 Months (approx. 0.5 KG)

Parmigiano Reggiano Vacche Rosse, made with the prized milk of Red Cows, is a cheese of exceptional quality, made unique by the protein and mineral characteristics of this breed's milk. The 30-month aging process gives this Parmigiano a drier and more crumbly structure, with pronounced granularity and an aromatic complexity that makes it unforgettable. Herbal aromas and hints of dried fruit enrich the flavor profile, offering the palate a perfect balance between savoriness and sweetness. This cheese, particularly digestible, is ideal for those seeking an intense and authentic flavor. Milk: Raw milk from Red 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 dry texture, enriched with tyrosine crystals that provide a crunchy and characteristic texture. Smell and Aroma: Complex notes of aromatic herbs and dried fruit, providing depth and intensity. Taste: Rich and aromatic, with a balance between savoriness and sweetness, and a persistent aftertaste of dried fruit that pleasantly envelops the palate. Aging: 30 months. Recommended Pairings Honey: Linden HoneyLinden honey, with its fresh and minty notes, enhances the delicacy of the Parmigiano and balances its savoriness, creating a refined and enveloping pairing. Pearls: Lemon PearlsLemon pearls, with their citrus touch, complete the fresh aromatic profile of the Parmigiano, providing a pleasant acidity and freshness. Compote: Strawberry and Balsamic Vinegar of Modena IGP CompoteThe sweetness of the strawberry compote, combined with the slight acidity of the balsamic, harmonizes with the lactic notes of the cheese, adding a fruity and delicate nuance. Jelly: "Lambrusco di Modena DOP" JellyThe Lambrusco jelly, with its slightly fruity and tangy notes, pairs perfectly with the Parmigiano, creating an elegant and fresh contrast. Cream: Balsamic Vinegar of Modena IGP and Fig CreamThe sweetness of figs together with the acidity of the balsamic enriches the creaminess of the cheese and adds an enveloping aromatic depth. Purée: Pear PuréeThe natural sweetness of the pear purée enhances the savoriness of the Parmigiano, delicately balancing its lactic and fruity notes. Traditional: Mostarda Fina di CarpiMostarda Fina di Carpi, with its fruity and slightly spicy taste, enhances the intensity of the Parmigiano, offering a unique and surprising combination of flavors. Beer: Pairs well with a Belgian Dubbel or a Strong Ale, which enhance the aromatic complexity of the cheese. Wines: Perfect with a structured white wine like a barrel-aged Chardonnay or a medium-bodied red like a Sangiovese, to complement the richness of the Parmigiano. Bread: Ideal with rustic bread or herb focaccia, which harmonize with the crumbly and aromatic texture. Other Pairings: Excellent enjoyed on its own, or used to enhance stuffed pasta dishes or risottos, adding depth and complexity. Recommended Knife: An almond knife is ideal for aged cheeses, allowing you to break the cheese while maintaining its crumbly and granular consistency.
€ 17.80

Description

Parmigiano Reggiano Vacche Rosse, made with the prized milk of Red Cows, is a cheese of exceptional quality, made unique by the protein and mineral characteristics of this breed's milk. The 30-month aging process gives this Parmigiano a drier and more crumbly structure, with pronounced granularity and an aromatic complexity that makes it unforgettable. Herbal aromas and hints of dried fruit enrich the flavor profile, offering the palate a perfect balance between savoriness and sweetness. This cheese, particularly digestible, is ideal for those seeking an intense and authentic flavor. Milk: Raw milk from Red 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 dry texture, enriched with tyrosine crystals that provide a crunchy and characteristic texture. Smell and Aroma: Complex notes of aromatic herbs and dried fruit, providing depth and intensity. Taste: Rich and aromatic, with a balance between savoriness and sweetness, and a persistent aftertaste of dried fruit that pleasantly envelops the palate. Aging: 30 months. Recommended Pairings Honey: Linden HoneyLinden honey, with its fresh and minty notes, enhances the delicacy of the Parmigiano and balances its savoriness, creating a refined and enveloping pairing. Pearls: Lemon PearlsLemon pearls, with their citrus touch, complete the fresh aromatic profile of the Parmigiano, providing a pleasant acidity and freshness. Compote: Strawberry and Balsamic Vinegar of Modena IGP CompoteThe sweetness of the strawberry compote, combined with the slight acidity of the balsamic, harmonizes with the lactic notes of the cheese, adding a fruity and delicate nuance. Jelly: "Lambrusco di Modena DOP" JellyThe Lambrusco jelly, with its slightly fruity and tangy notes, pairs perfectly with the Parmigiano, creating an elegant and fresh contrast. Cream: Balsamic Vinegar of Modena IGP and Fig CreamThe sweetness of figs together with the acidity of the balsamic enriches the creaminess of the cheese and adds an enveloping aromatic depth. Purée: Pear PuréeThe natural sweetness of the pear purée enhances the savoriness of the Parmigiano, delicately balancing its lactic and fruity notes. Traditional: Mostarda Fina di CarpiMostarda Fina di Carpi, with its fruity and slightly spicy taste, enhances the intensity of the Parmigiano, offering a unique and surprising combination of flavors. Beer: Pairs well with a Belgian Dubbel or a Strong Ale, which enhance the aromatic complexity of the cheese. Wines: Perfect with a structured white wine like a barrel-aged Chardonnay or a medium-bodied red like a Sangiovese, to complement the richness of the Parmigiano. Bread: Ideal with rustic bread or herb focaccia, which harmonize with the crumbly and aromatic texture. Other Pairings: Excellent enjoyed on its own, or used to enhance stuffed pasta dishes or risottos, adding depth and complexity. Recommended Knife: An almond knife is ideal for aged cheeses, allowing you to break the cheese while maintaining its crumbly and granular consistency.