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Parmigiano Reggiano Brown Cows 24 months (approx. 1 KG)

Parmigiano Reggiano Brown Cows 24 months (approx. 1 KG)

Produced with raw milk from the Brown Cow, rustic and docile, the Parmigiano Reggiano Brown Cows 24 months stands out for its creaminess and aromatic intensity. This milk, naturally rich in fats, gives the cheese a unique aromatic profile. With a 24-month aging, it reaches the ideal maturity to express a well-balanced savoriness with the sweet notes typical of young cheese, offering hints of melted butter, milk, and yogurt and a fruity aftertaste of banana and pineapple. Milk: Raw milk from Brown Cow. Organoleptic Characteristics Appearance: Traditional cylindrical shape with a hard rind. Straw-yellow colored paste, without or with small eyes. Structure: Evident granularity, crumbly and soluble texture, characteristic of 24-month aging. Smell and Aroma: Notes of melted butter, milk, and yogurt, with a fruity aftertaste reminiscent of banana and pineapple, giving the cheese a lively freshness. Taste: Delicate and enveloping, with a perfect balance between sweetness and savoriness, where fruity and milky notes blend harmoniously. Aging: 24 months. Recommended Pairings Honey: Lavender HoneyLavender honey, with its delicate and floral scent, enhances the fruity and milky notes of the Parmigiano, creating a refined and aromatic pairing. Pearls: Orange PearlsOrange pearls provide a pleasant citrus note, which perfectly combines with the fruity aftertaste of banana and pineapple of the cheese, enriching the tasting experience. Compote: Strawberry and Balsamic Vinegar of Modena IGP CompoteThe sweetness of strawberries combined with the acidity of balsamic vinegar pairs beautifully with the creaminess of the Parmigiano, creating a perfect balance between sweet and savory. Jelly: Raspberry JellyRaspberry jelly adds a sweet and slightly acidic note, accentuating the fresh and lively nuances of the cheese. Cream: Balsamic Vinegar of Modena IGP and Berry CreamThis cream combines the sweetness of berries with the acidity of balsamic vinegar, offering a symphony of flavors that completes the aromatic profile of the Parmigiano. Puree: Apricot PureeThe sweetness of apricot blends harmoniously with the savoriness of the cheese, offering a delicate and satisfying contrast. Traditional: Fine Mustard of CarpiThe mustard, with its spicy and sweet note, accentuates the unique character of the Brown Cow Parmigiano, creating a pairing with an authentic and slightly spicy flavor. Beer: Excellent with a Weissbier or a light Lager, which accompany the freshness of the Parmigiano. Wines: Ideal with a fresh and fruity white wine like a Sauvignon Blanc or a Pignoletto, or a light red like a Lambrusco, which enhance the aromatic profile. Bread: Perfect with rustic bread or whole grain crostini, which complement the crumbliness of the cheese. Other Pairings: Delicious enjoyed on its own, or used to enrich fresh fruit salads and seasonal vegetables, offering a touch of elegance to dishes. Recommended Knife: An almond knife for aged cheeses is recommended, ideal for breaking the cheese while maintaining its crumbly texture.
€ 25.90

Description

Produced with raw milk from the Brown Cow, rustic and docile, the Parmigiano Reggiano Brown Cows 24 months stands out for its creaminess and aromatic intensity. This milk, naturally rich in fats, gives the cheese a unique aromatic profile. With a 24-month aging, it reaches the ideal maturity to express a well-balanced savoriness with the sweet notes typical of young cheese, offering hints of melted butter, milk, and yogurt and a fruity aftertaste of banana and pineapple. Milk: Raw milk from Brown Cow. Organoleptic Characteristics Appearance: Traditional cylindrical shape with a hard rind. Straw-yellow colored paste, without or with small eyes. Structure: Evident granularity, crumbly and soluble texture, characteristic of 24-month aging. Smell and Aroma: Notes of melted butter, milk, and yogurt, with a fruity aftertaste reminiscent of banana and pineapple, giving the cheese a lively freshness. Taste: Delicate and enveloping, with a perfect balance between sweetness and savoriness, where fruity and milky notes blend harmoniously. Aging: 24 months. Recommended Pairings Honey: Lavender HoneyLavender honey, with its delicate and floral scent, enhances the fruity and milky notes of the Parmigiano, creating a refined and aromatic pairing. Pearls: Orange PearlsOrange pearls provide a pleasant citrus note, which perfectly combines with the fruity aftertaste of banana and pineapple of the cheese, enriching the tasting experience. Compote: Strawberry and Balsamic Vinegar of Modena IGP CompoteThe sweetness of strawberries combined with the acidity of balsamic vinegar pairs beautifully with the creaminess of the Parmigiano, creating a perfect balance between sweet and savory. Jelly: Raspberry JellyRaspberry jelly adds a sweet and slightly acidic note, accentuating the fresh and lively nuances of the cheese. Cream: Balsamic Vinegar of Modena IGP and Berry CreamThis cream combines the sweetness of berries with the acidity of balsamic vinegar, offering a symphony of flavors that completes the aromatic profile of the Parmigiano. Puree: Apricot PureeThe sweetness of apricot blends harmoniously with the savoriness of the cheese, offering a delicate and satisfying contrast. Traditional: Fine Mustard of CarpiThe mustard, with its spicy and sweet note, accentuates the unique character of the Brown Cow Parmigiano, creating a pairing with an authentic and slightly spicy flavor. Beer: Excellent with a Weissbier or a light Lager, which accompany the freshness of the Parmigiano. Wines: Ideal with a fresh and fruity white wine like a Sauvignon Blanc or a Pignoletto, or a light red like a Lambrusco, which enhance the aromatic profile. Bread: Perfect with rustic bread or whole grain crostini, which complement the crumbliness of the cheese. Other Pairings: Delicious enjoyed on its own, or used to enrich fresh fruit salads and seasonal vegetables, offering a touch of elegance to dishes. Recommended Knife: An almond knife for aged cheeses is recommended, ideal for breaking the cheese while maintaining its crumbly texture.