Maturation: 24 months
Cheese Type: Cooked, Pressed cheese
Made with skimmed milk, Parmigiano Reggiano is one of the most famous cheese of Italy. Produced at first by the Cistercian monks of Parma and the Benedictine monks of Reggio-Emilia, this low fat cow’s milk cheese must be aged for at least 12 months. Between 18 to 24 months, the Parmigiano-Reggiano is also called ‘Vecchio’ or ‘Old’. After 24 months, it becomes ‘Stravecchio’ or ‘Extra old’. As for other cheeses, the older it is, the stronger and powerful it will be. The grainy and friable texture is a typical feature of this product. Fruity, slightly roasted, and smokey, it is your best ally for Italian cuisine. Also pleasant to enjoy as a snack or sliced on the top of a butternut soup.
White wines (Sauterne, Balzac, Tokay)
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Cheese Club Team