PDO Parmesan Cheese aged for 24 months Noi da Parma selection black wrapped. Choose Parmigiano Reggiano: it is the most sublime cheese.
The 24 months Parmigiano Reggiano is a milk masterpiece. Don’t you know that 1 kg of Parmigiano is made with 16 liters of milk? We use only the high quality milk, without OGM.
Check out how to store it and how to enjoy it!
The 24 months Parmigiano Reggiano is the best choice to appreciate the flavor of the real natural and handmade cheese. This seasoning shows flavor of melted butter and fresh fruit like banana and pineapple, citrus, dry fruit and spices like nutmeg.
It is crumbly, nubby and soluble. The taste is sweet and savory, delicate, never spicy.
It has a straw yellow colour. The small white spot you see, are nothing more than crystal tyrosine: it is the amino acid generated by the digestion of proteins during the maturing phase. It is sign of high digestibility of the cheese.
Parmigiano Reggiano is recommended for lactose intollerant people, because it has no milk sugar and it is a healthy, light and tasty food: the perfect cheese for everybody.
Parmigiano Reggiano contains 30% water and 70% nutrients like vitamins, minerals and proteins. It’s an important source of calcium: with only 40 grams of Parmigiano, 50% of the food requirement is guarantee. Calcium is essential for bones and to fight against osteoporosis.
How to enjoy it
You can savour it during a mealor add it grated to your pasta dishes, rice dishes, soups and veloutès, melanzane alla parmigiana or with vegetables. You can also use the crust, dissolving it in soups. Cut little pieces of Parmigiano and put it in a salad with Balsamic of Modena or with meat carpaccio season with olive oil. It is sublime with plums figs and fresh fruit. You can combine it with mustards and flavour honey.
A medium-structure red wine is perfect for this cheese.
How to preserve it
The ideal storage temperature never exceeds 10°C.
If the vacuum is intact, the cheese can be kept in the refrigerator for 6 months. Once opened, it can be kept for about 1 month. Wrapped it in food grade paper, in a dry cloth, in a linen bag or in a glasses container. Remember to clean often the crust to prevent the formation of mould.