Parmigiano Reggiano 24 months
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Description
Parmigiano Reggiano 24 months is considered the flagship of this company, which has been producing cheese for over 60 years. In fact, Parmigiano Reggiano reaches a very pleasant taste balance at 24 months of aging, maintaining characteristics of freshness and softness combined with a certain structure and friability. The rind of Parmigiano Reggiano is hard and smooth, marked and characterized by the usual dotted pattern, the paste, called grana, is grainy, medium soft, and not very crumbly, with a straw-yellow color and almost non-existent fine eyes. Pairings: Parmigiano Reggiano 24 months is recommended to be tasted in its pure form, excellent as an appetizer and paired with jams and dried fruits. Grated, it enhances the intensity of risottos and pastas. We recommend tasting Parmigiano paired with a Franciacorta or a Trento DOC. Storage: Store in the refrigerator at a controlled temperature. Processing: The milk used for the production of Parmigiano Reggiano is milked the evening before and processed the following morning; in copper basins, the cream rises, and the addition of whey starter occurs. The milk from the previous day is mixed with that of the morning milking and added with calf rennet. The curd is then broken to the size of a grain of rice and cooked at a temperature of 54°C. The paste sinks and remains at the bottom of the vat for some time, followed by the collection and placing in molds where the classic dotted marking is applied. The aging of Parmigiano Reggiano takes place on wooden boards at a controlled temperature. Aging: 22