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, 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. 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 at the stage of the outing, giving life to a fatty cheese, laden with flavor. Parmigiano Reggiano selection High Quality aged 36 months is characterized by a strong flavor, a persistent scent and a color that in some cases reaches light brown. Ideal for cooking the rethink of anolini, or lasagna, for a lunch break as sportsmen is indicated because extreme digestible and rich in calcium. The structured wines both white and red go very well with this Parmigiano Reggiano.

Additional information