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 for 60 months, enters that category of very seasoned cheeses, so 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 cheese maintains the right softness of the cheese paste to allow it to arrive with the best characteristics to ripen. Intense and round taste and extremely fragrant, it is in fact a serving dish, an excellent appetizer, to be tasted naturally, with the mustard of beans and honey, or with an extravagant balsamic vinegar. We recommend it served in thin petals. Ideal to enjoy with fresh pere. A Brunello di Montalcino or a Amarone are ideal wines as a combination.