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Kind
Dura
Source
Italia
Kind
Dura
Source
Italia
Mark: Parmigiano
The cheese Parmigiano Reggiano DOP 12 months is a well-known Italian cheese made from raw cow's milk, produced in the Emilia-Romagna region of Italy, and is considered one of the best cheeses in the world.
The characteristic that distinguishes Parmigiano Reggiano is its long aging period, in this case, 12 months, which gives it both a firm texture and a balanced flavor between sweet and salty, as well as displaying changes in texture (from crumbly to crystalline).
With a straw yellow color, flavors of nuts, dried fruits, and butter intertwine in every bite. On the palate, it is a cheese with an intense, straightforward, and complex flavor, with an expressive and characterful sensation.
History:
The origins of Parmigiano Reggiano DOP date back to the Middle Ages, thanks to the work of Benedictine and Cistercian monks in the Po Valley who reclaimed pastures for the cows to graze.
The production areas of Parmigiano Reggiano DOP include the provinces of Parma, Reggio Emilia, Modena, and Bologna, to the left of the Reno River, in the Emilia-Romagna region.
Did you know that each piece of Parmesan cheese carries a logo that is burned into it? This logo was established by Bartolomeo Riva, treasurer of the Farnese family, around the year 1612.
Use and pairing:
In addition to enjoying it on its own or with other cheeses, Parmigiano Reggiano cheese is also used for grating over dry pasta, risottos, broths, soups, and traditional first courses such as beef, carpaccio, and roast beef.
Serve it in flakes or small pieces accompanied by figs, pears, or grapes, and nuts such as almonds or walnuts. It can also be paired with balsamic vinegar from Modena.
It is recommended to consume it at room temperature.
Preservation: Between 2º and 10º
Animal origin: Cow
Aging time: Aged
Type of milk: Raw
Mark: Parmigiano
The cheese Parmigiano Reggiano DOP 12 months is a well-known Italian cheese made from raw cow's milk, produced in the Emilia-Romagna region of Italy, and is considered one of the best cheeses in the world.
The characteristic that distinguishes Parmigiano Reggiano is its long aging period, in this case, 12 months, which gives it both a firm texture and a balanced flavor between sweet and salty, as well as displaying changes in texture (from crumbly to crystalline).
With a straw yellow color, flavors of nuts, dried fruits, and butter intertwine in every bite. On the palate, it is a cheese with an intense, straightforward, and complex flavor, with an expressive and characterful sensation.
History:
The origins of Parmigiano Reggiano DOP date back to the Middle Ages, thanks to the work of Benedictine and Cistercian monks in the Po Valley who reclaimed pastures for the cows to graze.
The production areas of Parmigiano Reggiano DOP include the provinces of Parma, Reggio Emilia, Modena, and Bologna, to the left of the Reno River, in the Emilia-Romagna region.
Did you know that each piece of Parmesan cheese carries a logo that is burned into it? This logo was established by Bartolomeo Riva, treasurer of the Farnese family, around the year 1612.
Use and pairing:
In addition to enjoying it on its own or with other cheeses, Parmigiano Reggiano cheese is also used for grating over dry pasta, risottos, broths, soups, and traditional first courses such as beef, carpaccio, and roast beef.
Serve it in flakes or small pieces accompanied by figs, pears, or grapes, and nuts such as almonds or walnuts. It can also be paired with balsamic vinegar from Modena.
It is recommended to consume it at room temperature.
Preservation: Between 2º and 10º
Animal origin: Cow
Aging time: Aged
Type of milk: Raw
