The production area of Parmigiano Reggiano Dop includes the municipalities in the province of Bologna, Modena, Parma and Reggio Emilia for Emilia Romagna; its origins go back to the Middle Ages, when the Benedictine and Cistercian monks decided to reclaim the large marshy area of the Po Valley and prepare it for grazing and cattle breeding. Subsequently, the need arose to preserve the abundant milk produced and transform it into a cheese capable of lasting over time: here is the birth of Parmesan! The first document that testifies to its commercialization is a notarial deed in Genoa in 1200, which tells of the qualities of the so-called "Caseus Parmensis" (Parma cheese) and its knowledge even in cities very far from the production area; going on over the years, it spreads more and more and assumes considerable importance also at an economic level for local producers and traders, also starting export to countries such as Germany, France and Spain. Given the great success and fame acquired, the time comes to protect the name of the "Parma cheese" from copies or tarots; for this reason, a document dated 1612 clearly defines the only places where the cheese could have come from in order to obtain the wording "... di Parma": a sort of ancestor for DOP and IGP certifications. Coming to the present day, the production technique has not changed, it takes place without additives and in an absolutely natural way (the craftsmanship and quality instead varies and depends on the experience and skill of the producer); in 1954 the producers of Parma and Reggio Emilia joined in the Parmigiano Reggiano Cheese Consortium and in 1996 obtained the European DOP certification, essential for the most imitated and counterfeited cheese in the world.

Parmigiano Reggiano Dop is certainly the best known Italian cheese all over the world. The 36-month maturation we propose presents a semi-hard paste of a darker straw yellow color than the minor maturations, with more evident tyrosine crystals, a symptom of maturation and digestibility, and a hard and yellow rind; ensures a very intense, aromatic and complex aroma, with hints of spice and smoky. On the palate, on the other hand, it is crumbly and very grainy, with notes of hay and carnation flowers and a strong character, but never spicy. The producer chosen is the Dairy Beato Marco located in Lama Mocogno (MO) and stands out in the area for the skill and historical tradition in the creation of artisanal Parmigiano Reggiano; being at 842 m asl, Caseificio Beato Marco can give its Parmigiano the title of "Mountain Product".

In the 36-month type, it will be delivered vacuum-packed with label and certifications.

We recommend pairing this 36-month aged PDO Parmigiano Reggiano with Traditional Balsamic Vinegar of Modena or Reggio Emilia: a delight for the palate. Excellent when paired with dried fruit, chestnut honey, with jams that contrast the strong flavor of the cheese, given by the long aging, or with mustard. It is also widely used as a filling for egg pasta typical of the Emilian tradition, such as cappelletti, tortellini, tortelli and ravioli. The enological combination is similar to that for 30 months aged Parmesan; we therefore recommend choosing sparkling, fruity and lively white wines if this cheese is served grated or in flakes on the first courses, or to prefer a full-bodied and well-structured red wine, if the Parmesan "36 months" is consumed as a protagonist in appetizers or with inside of mixed cutting boards.

Ingredients & Allergens:

Milk, salt, rennet.

Storage:

Store in a cool place at temperatures between 4 ° C and 8 ° C.

Nutritional Values per 100 g:

Energy value 402 Kcal Grassi 30 g of which saturated 20 g Carbohydrates 0 g of which sugars 0 g Protein 32 g salt 1.6 g