Nutritional - the connoisseurFollow me and discover the tasty world of Parmigiano Reggiano, a food whose nutritional qualities make it suitable for people of all ages. I'll tell you about when Parmigiano Reggiano was born, about 900 years ago. A story of time-honoured taste.
Parmigiano Reggiano: time-honoured taste
The wheels arrive from the dairies to the curing shelves where they remain for a long while. the story of Parmigiano Reggiano has only just started.
The shape evolves, the outside dries forming a natural crust and the inside takes the typical granular and friable cheese texture.
Curing is an integral part of the Parmigiano Reggiano production process.
Parmigiano Reggiano acquires special organoleptic properties and can be used for different culinary combinations according to the overall curing period (namely, 18, 22 and 30 months).
Cured 12 months
12 months is the minimum curing time. The wheels must rest for at least one year before even being considered for receiving the name Parmigiano Reggiano and the DOP (protected designation of origin) marking.
Cured 18 months
The 18-month old Parmigiano Reggiano has a stronger lactic flavour with herbal and floral notes. This combination of sweetness and acidity makes it an ideal starter. Offer it to your guests accompanied by dry white wine and fresh fruit, such as pears and green apples.
Cured 22 or 24 months
The 22-month old Parmigiano Reggiano has all the optimal characteristics to be enjoyed: accentuated aroma, soluble, friable and granular texture. It combines perfectly with structured red wines and it brings out its best in petal-shaped slivers in fruit salads dressed with balsamic vinegar. It can accompany any type of dried fruit and it is delicious with plums and figs.
The wheels arrive from the dairies to the curing shelves where they remain for a long while. the story of Parmigiano Reggiano has only just started.
The shape evolves, the outside dries forming a natural crust and the inside takes the typical granular and friable cheese texture.
Curing is an integral part of the Parmigiano Reggiano production process.
Parmigiano Reggiano acquires special organoleptic properties and can be used for different culinary combinations according to the overall curing period (namely, 18, 22 and 30 months).
Cured 12 months
12 months is the minimum curing time. The wheels must rest for at least one year before even being considered for receiving the name Parmigiano Reggiano and the DOP (protected designation of origin) marking.
Cured 18 months
The 18-month old Parmigiano Reggiano has a stronger lactic flavour with herbal and floral notes. This combination of sweetness and acidity makes it an ideal starter. Offer it to your guests accompanied by dry white wine and fresh fruit, such as pears and green apples.
Cured 22 or 24 months
The 22-month old Parmigiano Reggiano has all the optimal characteristics to be enjoyed: accentuated aroma, soluble, friable and granular texture. It combines perfectly with structured red wines and it brings out its best in petal-shaped slivers in fruit salads dressed with balsamic vinegar. It can accompany any type of dried fruit and it is delicious with plums and figs.
Cured 30 months
The 30-month old Parmigiano Reggiano is the richest in nutrients, as well as being the driest and having the most friable and granular texture. It has a bold, yet balanced flavour with an intense and persistent aroma dominated by spicy and dried fruit notes. It can be combined with full-bodied red wines as well as with white passito and meditation wines. To fully appreciate it, try it in slivers or grated to enhance the taste of both your refined and traditional dishes. Try it with honey, jams and or the traditional Modena or Reggio Emilia balsamic vinegar.
Its great detestability makes the 30-month old Parmigiano Reggiano makes it indicated for children's diet.
Different curing periods for different palates, with one common denominator, the extraordinary taste of Parmigiano Reggiano, the king of cheese.
The 30-month old Parmigiano Reggiano is the richest in nutrients, as well as being the driest and having the most friable and granular texture. It has a bold, yet balanced flavour with an intense and persistent aroma dominated by spicy and dried fruit notes. It can be combined with full-bodied red wines as well as with white passito and meditation wines. To fully appreciate it, try it in slivers or grated to enhance the taste of both your refined and traditional dishes. Try it with honey, jams and or the traditional Modena or Reggio Emilia balsamic vinegar.
Its great detestability makes the 30-month old Parmigiano Reggiano makes it indicated for children's diet.
Different curing periods for different palates, with one common denominator, the extraordinary taste of Parmigiano Reggiano, the king of cheese.
