Parmigiano Reggiano Dop 36 Mesi di Montagna
Form of 0.650 Kg :
21 € / Kg
Form of 1.2 Kg:
21 € / Kg
We will compensate for the small weight differences ± by varying the quantity of other products in the cart.
The origins of Parmigiano Reggiano date back to the Middle Ages and are generally placed around the 12th century.
At the Benedictine and Cistercian monasteries of Parma in Reggio Emilia, the first tollgates appeared:
thanks to the abundance of watercourses and wide pastures, the production of a hard cheese, obtained through the processing of milk in large boilers, soon spread to this circumscribed area of Emilia.
Parmigiano Reggiano is made today with the same ingredients of nine centuries ago, in the same places, with the same wise ritual gestures.
The master cheesemakers, today as in the past, continue to produce this cheese with the precious milk of the area of origin, natural rennet, salt and no additives, in a traditional way and with the same passion and loyalty.
Parmigiano Reggiano Dop is certainly the most well-known cheese in our region all over the world.
Its aromatic fragrance is unique and its flavor tasty, but never aggressive.
We offer a Dop Parmigiano Reggiano of extreme quality, simple, genuine and absolutely handmade.
The 36 month old Parmigiano Reggiano is very dry, crumbly and grainy, with an intense and tasty aroma.
It is perfect to be grated, but also to be tasted with Balsamic Vinegar;
during this long seasoning, it acquires characteristics that allow the finished product to have an excellent digestibility, for this reason it is recommended for younger children, and also to adapt to diets for lactose intolerant people.
Tips and Matching:
We recommend pairing this 36-month aged Parmigiano Reggiano Dop with Traditional Balsamic Vinegar of Modena or Reggio Emilia: a delight for the palate.
Excellent if combined with dried fruit, chestnut honey or jams that contrast the strong flavor of the cheese, given to it by long aging.
The oenological combination is similar to that for Parmigiano aged 30 months;
we therefore recommend choosing sparkling, fruity and lively white wines if this cheese is grated or flaked on the first courses,
or prefer a full-bodied and well-structured red wine, if Parmesan "36 months" is consumed as a star in appetizers or in mixed cutting boards.
Ingredients & Allergens:
Milk, salt, rennet.
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