Parmigiano Reggiano - Aged 24 months

Parmigiano Reggiano DOP aged 24 months is a masterpiece of milk. Did you know that 16 liters of milk are needed to make a kilogram of Parmesan? To make ours, we use only superior quality milk, milked from cows fed with good hay, without GMOs.

24 months Parmigiano Reggiano is the ideal choice to appreciate the flavor and aroma of real natural and artisanal cheese. Alongside the flavor of milk and butter, the medium seasoning reveals notes of melted butter and fresh fruit (banana and pineapple), with hints of citrus, dried fruit and spices, nutmeg in particular.

24 months Parmigiano Reggiano is crumbly, grainy and soluble. On the palate it is sweet and tasty, always delicate, never spicy. The color is straw yellow. The paste reveals the presence of white dots: these are the tyrosine crystals, the amino acid generated by the digestion of proteins during the aging phase, an unmistakable sign of the high digestibility of the cheese.

Parmigiano Reggiano is a food suitable for people intolerant to cow's milk proteins, it 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 for those who practice sports.

How to taste it. Medium-aged Parmigiano Reggiano is a cheese suitable for the whole meal. You can enjoy it cut into flakes or you can grate it on your pasta dishes, risottos, soups, soups, vegetable caponata or parmesan aubergines. You can cut it into petals on a salad flavored with a few drops of Traditional Balsamic Vinegar of Modena or on a meat carpaccio seasoned with a drizzle of extra virgin olive oil. You can combine it with mustards, flavored honeys and any variety of fresh fruit: it is sublime with prunes and figs. You can also use the crust, dissolving it in the soup. The ideal wine is a medium-bodied red.

Parmigiano Reggiano contains 30% water and 70% nutrients: vitamins, minerals and proteins. Highly digestible, natural, Parmesan is an important source of calcium: 40 grams of Parmigiano Reggiano guarantee 50% of the daily requirement of this precious element, essential for strengthening our bones and fighting osteoporosis.

How is it preserved? Parmigiano Reggiano must be kept at a temperature never exceeding 10 ° C. If the vacuum pack is intact, you can keep the tip of Parmigiano Reggiano in the refrigerator for up to 6 months from the packaging date indicated on the label. Once the package has been opened, the Parmesan must be placed in the refrigerator, preferably in the lower compartments, and consumed within a month. Before storing in the refrigerator, wrap the cheese in food grade cling film, a dry tea towel, a linen bag, or use a glass or plastic container. Remember to clean the scab often to avoid mold growth.