We only select high quality Parmigiano-Reggiano from the Apennines and offer it in 4 different degrees of maturation, all four excellent, but different in taste, texture of the pasta and grated yield.
We also season forms of Parmigiano-Reggiano produced with the milk of the "red cows" made in the province of Reggio Emilia and forms of Parmigiano-Reggiano produced with milk of "Modenese White" from the mountains of the province of Modena.
PARMIGIANO REGGIANO IS 100% NATURAL AND HAS ONLY 3 INGREDIENTS
MILK - RENNET - SALT
WITHOUT ADDITIVES AND PRESERVATIVES, NATURALLY FREE OF LACTOSE, RICH IN CALCIUM AND SOURCE OF PHOSPHORUS
Minimum maturation 27 months up to a maximum of 30 months. With a sweeter, more delicate taste, softer texture than the more seasoned one. Excellent to dine, but at the same time suitable for grating.
Parmigiano Reggiano 27 months
Aging from 36 months up to a maximum of 42 months.
With a more decisive taste, dry and grainy pasta, higher yield than the grater.
Indicated for its high digestibility as the long aging leads to the breakdown of the protein structure until the release of the fundamental components, the amino acids.
Ideal for those who have problems of intolerance to milk proteins.
Parmigiano Reggiano 36 months
Minimum seasoning 48 months up to 52.
Very dry, with an accentuated taste, for meditation.
Parmigiano Reggiano 48 months
Only the best forms arrive at this maturation in a perfect way.
Cheese for connoisseurs of intense and persistent flavors. Highly digestible, particularly suitable for those intolerant to milk proteins and lactose.
Parmigiano Reggiano 60 months
It is the Parmigiano-Reggiano produced with the milk of the red cows of the ancient Reggiana breed, with the classic red coat fromentino with which Parmigiano was produced already in the XII century. Breed abandoned after the war because it was not very productive, today it has been recovered through a process of enhancement, as the milk produced is of the highest quality with a high amount of protein. Straw yellow in color with an intense aroma and, with the same seasoning, it is sweeter and more delicate than traditional Parmesan.
Red Cows 27 months
Parmesan with a more decisive and intense taste compared to the 27 months, but always more delicate and sweet compared to a traditional 36 months.
Red Cows 36 months
Minimum maturation 27 months up to 30 months
This breed was also abandoned after the war because it was not very productive (only 18-20 liters of milk per day). Today only a few dairies in the Modena Apennines produce some forms of Parmigiano only with this precious milk, very suitable for making Parmesan cheese, due to its high protein quality and a perfect fat-protein ratio, which gives the cheese unique characteristics.
Like that of the 'Red Cows', it stands out for its sweet and delicate flavor.