Parmigiano Reggiano 24 moths aged maturation
The best known and most important of the Italian hard cheeses. It is one of the finest cheeses in the world. The aroma is sweet and fruity, the colour fresh yellow and the taste exquisite – fruity (like fresh pineapple), strong and rich, but never overpowering. A really good Parmigiano Reggiano can be eaten on its own, cut into chunks or slivers; it is delicious served with ripe pears and a good red wine or it can be grated over any number of hot dishes, from pasta, polenta and risotto to minestrone, or layered with eggplants or truffles and baked in the oven. It will keep for months in the fridge.
With the Consorzio del Parmigiano Reggiano seal, it is a "PDO" product (Denomination of Protected Origin), and, in fact, can today be produced as it was eight centuries ago, only with essential and natural ingredients: quality milk for the local area, fire and curdle, with the genuine ancient methods, with the art and wisdom of the dairyman.
A kilo of cheese comes out from a good 16 litres of the most valuable milk of the typical zone.
Irreplaceable in the kitchen, it is universally known as the "King of cheeses"