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, the farms that give milk to dairies are medium small, under 100 head of cattle, in some cases you get to have stables with 4 or 5 cows, the breeds raised are frisian and alpine brown, with a slight prevalence of frisian, feeding in many farms is still traditional, with grass in spring and summer and hay in autumn and winter, therefore the milk produced is characterized significantly differently in the passing of the seasons, and the cheese changes with it. In April/May with the first herbs fed we will find an extremely yellow Parmigiano Reggiano with a herbaceous scent, very intense in Parmigiano Reggiano aged 24 months, the herbaceous scent becomes more modest in the upper seasonings leaving room for the scent of milk. With the arrival of autumn and hay in feeding, the milk becomes fatter, and with the cold the master cheese makers can “pull down” a slight amount of extra cream in the outing phase, giving life to a fatty cheese, laden with flavor, the 24 months is characterized by the scent of milk and floral notes, extremely sweet, straw yellow in spring / summer is whiter in autumn / winter. To be enjoyed in flakes with fresh seasonal fruit or delicate mustard of pearls and honey or red onions. The wine to combine is light sparkling red, lambrusco, gutturnio or bonarda.