Description

It is the Parmigiano Reggiano most appreciated by connoisseurs, the one produced on the Apennines of Parma and Reggio Emilia, from the hilly area to the mountain area. Parmigiano Reggiano aged 100 months High Quality Selection, is in fact the King of very seasoned cheeses, it is necessary to decide at the time of production that that cheese will be aged for a long time, with all the necessary precautions, the master cheeseman maintains the right softness of the cheese paste to allow him to arrive with the best characteristics at ripening. 100 months of aging to reach an important complexity of aromas and flavors, great melting, on the palate intended, on the nose shows hints of hay. A walnut of 30/40 grams accompanied by an extra old balsamic vinegar, explode a unique flavor that must be enhanced with very important red wines or with vintage champagne, with 100 months you can also combine Soft distillates such as brandy or Armagnac.