Parmigiano Reggiano 30 months, 0.5 Kg - Mountain Product
In Stock

Parmigiano Reggiano 30 months, 0.5 Kg – Mountain Product

11.00€

  • Ingredients: MILK, natural rennet and salt.
  • Lactose FREE. The absence of lactose is a natural consequence of the typical process of making Parmigiano Reggiano. It contains galactose in quantities of less than 0.01g/100g.
  • 100% natural and zero additives-zero preservatives.
  • Paste: Grainy in texture and less fatty than the younger ripeners. It has a strong straw-yellow colour, slightly amber-coloured.
  • Taste: Its dry flavour is reminiscent of spices, fresh fruit and hay.

The 500 g piece ‘WITHOUT RICE’ has proportionally less rind than the 1 kg piece, which is why it costs more.

SKU: parmigiano-reggiano-dop-30-500gr Category:

Descrizione

Parmigiano Reggiano aged over 30 months is ideal to enjoy either grated, on pasta dishes, soups, stews and velvety soups, or in flakes, thanks to its savouriness that gives a special flavour to dishes. Parmigiano Reggiano in flakes can become a tasty aperitif or appetiser, accompanied by Millefiori or Acacia honey and a few drops of traditional balsamic vinegar from Modena. Parmigiano Reggiano over 30 months can easily be combined with refined dishes, such as carpaccio or tartare. In addition, its pungent taste and crumbly texture on the palate make it perfect for tasting. The intense and persistent flavour of Parmigiano Reggiano over 30 months suggests the pairing with sparkling or residual sugar wines such as Albana, Riesling or Gewurtztraminer. Full-bodied and structured reds can also be well matched with this mature cheese.

Informazioni aggiuntive

Peso 0.5 kg

How to preserve it

Parmigiano Reggiano ‘Mountain Product’ PDO over 30 months is stored in a dry place at a temperature of between 4°C and 8°C. This Parmesan can be stored for several months if vacuum-packed. Once the packaging has been opened, it is best to keep it away from sources of odours in the refrigerator to avoid contaminating its typical aroma derived from the maturing process. We also recommend putting it in airtight or vacuum-packed containers so that the temperature does not affect the Parmesan too much and does not compromise its organoleptic properties.

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