Parmigiano Reggiano Montanari e Gruzza 30 mesi is considered the flagship product of this company, which has been producing cheese for over 60 years. At this stage of aging, it presents intense aromas; on the palate, the taste of spices and dried fruit is noticeable. The rind is hard, smooth, marked, and characterized by the usual dotted pattern. The paste is granular, hard, and very crumbly, with a straw color tending towards ivory, and almost non-existent small holes. White tyrosine crystals, an amino acid from milk that forms these small crystals during aging, are visible and perceptible in taste; these are often mistakenly taken for defects or grains of salt. Parmigiano Reggiano 30 mesi is recommended to be enjoyed on its own, excellent as an appetizer and paired with jams and dried fruit. Grated, it enhances the intensity of risottos and pasta dishes. We suggest pairing it with a Franciacorta or a Trento DOC. Store in the refrigerator at a controlled temperature. The milk used for production is milked the evening before and processed the following morning; in copper basins, the cream rises and the whey starter is added. The previous day's milk is mixed with the morning's milk and calf rennet is added. The curd is broken to the size of a grain of rice and cooked at 54°C. The paste sinks and remains at the bottom of the vat for some time, then it is collected and placed in molds where it is marked with the classic dotted pattern. Aging takes place on wooden boards at a controlled temperature.
Price VAT included
Parmigiano Reggiano Montanari e Gruzza 30 mesi is considered the flagship product of this company, which has been producing cheese for over 60 years. At this stage of aging, it presents intense aromas; on the palate, the taste of spices and dried fruit is noticeable. The rind is hard, smooth, marked, and characterized by the usual dotted pattern. The paste is granular, hard, and very crumbly, with a straw color tending towards ivory, and almost non-existent small holes. White tyrosine crystals, an amino acid from milk that forms these small crystals during aging, are visible and perceptible in taste; these are often mistakenly taken for defects or grains of salt. Parmigiano Reggiano 30 mesi is recommended to be enjoyed on its own, excellent as an appetizer and paired with jams and dried fruit. Grated, it enhances the intensity of risottos and pasta dishes. We suggest pairing it with a Franciacorta or a Trento DOC. Store in the refrigerator at a controlled temperature. The milk used for production is milked the evening before and processed the following morning; in copper basins, the cream rises and the whey starter is added. The previous day's milk is mixed with the morning's milk and calf rennet is added. The curd is broken to the size of a grain of rice and cooked at 54°C. The paste sinks and remains at the bottom of the vat for some time, then it is collected and placed in molds where it is marked with the classic dotted pattern. Aging takes place on wooden boards at a controlled temperature.
| Energy (kcal) | 392 |
| Fat (g) | 28 |
| of which Saturates (g) | 19 |
| Protein (g) | 33 |
| Sale (g) | 1.6 |
