Parmigiano Reggiano DOP aged for over 48 months is the quintessence of Italian hard cheese.
Did you know that to make one kilogram of Parmigiano you need 16 liters of milk? To make ours, we use only superior quality milk, milked from cows fed with good hay, without GMOs.
Discover its characteristics, how to enjoy it and how to preserve it.
Characteristics
Parmigiano Reggiano stravecchio aged 48 months has a strong character and a characteristic, intense, never spicy flavor. It is crumbly and grainy on the palate. Notes of hay, butter, walnut and cloves can be felt. The color is straw yellow, more intense than those of less mature cheeses. The paste reveals the presence of white dots: these are tyrosine crystals, the amino acid generated by the digestion of proteins during the maturing phase, an unmistakable sign of the high digestibility of the cheese.
Parmigiano Reggiano is lactose-free and has a lower fat content than most other cheeses. It is a healthy, light, tasty food, ideal for children, the elderly and those who practice sports.
Nutritional values
Thanks to its long maturation, Parmigiano Reggiano 48 months is rich in nutrients. Parmigiano Reggiano contains 30% water and 70% essential substances for our body: vitamins, minerals and proteins. Highly digestible, natural, Parmigiano is an important source of calcium: 40 grams of Parmigiano Reggiano guarantee 50% of the daily requirement of this precious element, useful for strengthening our bones and fighting osteoporosis.
How to enjoy it
Parmigiano Reggiano aged 36 months is a cheese to be enjoyed in silence. Cut a sliver of cheese and add a few drops of Traditional Balsamic Vinegar of Modena. Try it with a flavored honey, with mustard or with a jam. The ideal red wine must have great body and structure. For a white, a passito or a meditation wine is better.
How to store it
Parmigiano Reggiano must be stored at a temperature never exceeding 10°C. If the vacuum-packed package is intact, you can store the Parmigiano Reggiano tip in the refrigerator for up to 6 months from the packaging date indicated on the label. Once the package is opened, the Parmigiano must be stored in the refrigerator, preferably in the egg bag and consumed within a month.
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