Parmigiano Reggiano Dop Red Cows "24 Months"
Price per Kg:
€ 27.00
We will compensate for small differences in weight ±, by varying the quantity of other products in the cart.
History:
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.
Descrizione prodotto:
Parmigiano Reggiano Dop stagionato 24 Mesi si ottiene eslusivamente da latte di vacche di razza Reggiana che, come dice il nome, veniva originariamente allevata nella provincia di Reggio Emilia; è un latte pregiato, perché più digeribile e ricco di nutrienti rispetto a quello della razza Frisona. Il Parmigiano Reggiano Dop Vacche Rosse 24 mesi che proponiamo presenta una pasta di colore giallo paglierino di leggera intensità, con consistenza abbastanza friabile e granulosa; assicura un profumo delicato ma persistente, di media complessità e abbastanza aromatico, grazie alla sua stagionatura e all'alimentazione degli animali composta da erbe e fieni esclusivamente reggiani, molto ricchi di essenze. Presenta inoltre un gusto fragrante, delicato ma pieno, dal carattere abbastanza intenso ma mai piccante; anche a livello nutrizionale, il Parmigiano Reggiano Dop Vacche Rosse assicura un apporto di sostanze nutritive (proteine, calcio, fosforo e caseina) decisamente più alto rispetto al Parmigiano Reggiano classico: una vera e propria eccellenza, immancabile nella nostra selezione!
Tips & Pairings
The Parmigiano Reggiano Vacche Rosse aged 24 months that we offer is perfectly suited for any occasion: excellent if cut into flakes or cubes, seasoned with a few drops of Traditional Balsamic Vinegar of Modena, but also very suitable for grating on pasta dishes, risotto or in salads. We also recommend combining it with dried fruit or honey and moderately sweet jams; for the food-wine combination, we suggest a still or sparkling red wine but not excessively structured, such as Sangiovese, Lambrusco or Gutturnio Piacentino.
Label:
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 Fat 30 g of which saturated 20 g Carbohydrates 0 g of which sugars 0 g Proteins 32 g salt 1.6 g
