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Parmigiano Reggiano Vacche Rosse 24 Months (approx. 0.5 KG)

Parmigiano Reggiano Vacche Rosse 24 Months (approx. 0.5 KG)

Parmigiano Reggiano Vacche Rosse is an exceptional product, derived from the raw milk of Red Cows, recognizable by their characteristic red coat. This milk, particularly rich in proteins and minerals, gives the Parmigiano a superior quality and a unique creaminess. With a maturation of 24 months, the Parmigiano Vacche Rosse reaches perfect maturity to express its savoriness, while maintaining the fresh and milky notes typical of young cheese. On the palate, hints of melted butter, milk, and yogurt are perceived, with a delicate aftertaste of banana and pineapple, creating a perfect balance between sweet and salty. Milk: Raw milk from Red Cows. Organoleptic Characteristics Appearance: Traditional cylindrical shape with a hard rind. Straw-yellow colored paste, without or with small eyes. Structure: Evident granularity, with a crumbly and soluble texture, typical of 24-month aging. Smell and Aroma: Notes of melted butter, milk, and yogurt, accompanied by a fruity aftertaste reminiscent of banana and pineapple, giving freshness and liveliness. Taste: Balanced between sweetness and savoriness, with an enveloping sweetness that harmoniously blends with the salty notes. Aging: 24 months. Recommended Pairings Honey: Linden HoneyLinden honey, with its fresh and minty notes, enhances the delicacy of the Parmigiano and balances its savoriness, creating a refined and enveloping pairing. Pearls: Lemon PearlsLemon pearls, with their citrus touch, complete the fresh aromatic profile of the Parmigiano, providing a pleasant acidity and freshness. Compote: Strawberry and Balsamic Vinegar of Modena IGP CompoteThe sweetness of the strawberry compote, combined with the slight acidity of the balsamic, harmonizes with the milky notes of the cheese, adding a fruity and delicate nuance. Jelly: "Lambrusco di Modena DOP" JellyThe Lambrusco jelly, with its slightly fruity and tangy notes, pairs perfectly with the Parmigiano, creating an elegant and fresh contrast. Cream: Balsamic Vinegar of Modena IGP and Fig CreamThe sweetness of figs together with the acidity of the balsamic enriches the creaminess of the cheese and adds an enveloping aromatic depth. Purée: Pear PuréeThe natural sweetness of the pear purée enhances the savoriness of the Parmigiano, delicately balancing its milky and fruity notes. Traditional: Mostarda Fina di CarpiThe Mostarda Fina di Carpi, with its fruity and slightly spicy taste, enhances the intensity of the Parmigiano, offering a unique and surprising combination of flavors. Beer: Ideal with a Lager or a Weissbier, which complement the freshness and milky notes of the Parmigiano. Wines: Perfect with a fresh and fruity white wine like a Sauvignon Blanc or a Pignoletto, or with a light red like a Lambrusco, which enhances the delicate and harmonious profile of the cheese. Bread: Pairs well with rustic bread or whole grain crostini, which enhance the crumbly texture. Other Pairings: Delicious enjoyed on its own, or used to enrich fresh fruit salads and seasonal vegetables, offering an elegant and refreshing touch to dishes. Recommended Knife: An almond knife for aged cheeses is recommended, to obtain pieces that maintain the crumbly and granular texture of the cheese.
€ 15.00

Description

Parmigiano Reggiano Vacche Rosse is an exceptional product, derived from the raw milk of Red Cows, recognizable by their characteristic red coat. This milk, particularly rich in proteins and minerals, gives the Parmigiano a superior quality and a unique creaminess. With a maturation of 24 months, the Parmigiano Vacche Rosse reaches perfect maturity to express its savoriness, while maintaining the fresh and milky notes typical of young cheese. On the palate, hints of melted butter, milk, and yogurt are perceived, with a delicate aftertaste of banana and pineapple, creating a perfect balance between sweet and salty. Milk: Raw milk from Red Cows. Organoleptic Characteristics Appearance: Traditional cylindrical shape with a hard rind. Straw-yellow colored paste, without or with small eyes. Structure: Evident granularity, with a crumbly and soluble texture, typical of 24-month aging. Smell and Aroma: Notes of melted butter, milk, and yogurt, accompanied by a fruity aftertaste reminiscent of banana and pineapple, giving freshness and liveliness. Taste: Balanced between sweetness and savoriness, with an enveloping sweetness that harmoniously blends with the salty notes. Aging: 24 months. Recommended Pairings Honey: Linden HoneyLinden honey, with its fresh and minty notes, enhances the delicacy of the Parmigiano and balances its savoriness, creating a refined and enveloping pairing. Pearls: Lemon PearlsLemon pearls, with their citrus touch, complete the fresh aromatic profile of the Parmigiano, providing a pleasant acidity and freshness. Compote: Strawberry and Balsamic Vinegar of Modena IGP CompoteThe sweetness of the strawberry compote, combined with the slight acidity of the balsamic, harmonizes with the milky notes of the cheese, adding a fruity and delicate nuance. Jelly: "Lambrusco di Modena DOP" JellyThe Lambrusco jelly, with its slightly fruity and tangy notes, pairs perfectly with the Parmigiano, creating an elegant and fresh contrast. Cream: Balsamic Vinegar of Modena IGP and Fig CreamThe sweetness of figs together with the acidity of the balsamic enriches the creaminess of the cheese and adds an enveloping aromatic depth. Purée: Pear PuréeThe natural sweetness of the pear purée enhances the savoriness of the Parmigiano, delicately balancing its milky and fruity notes. Traditional: Mostarda Fina di CarpiThe Mostarda Fina di Carpi, with its fruity and slightly spicy taste, enhances the intensity of the Parmigiano, offering a unique and surprising combination of flavors. Beer: Ideal with a Lager or a Weissbier, which complement the freshness and milky notes of the Parmigiano. Wines: Perfect with a fresh and fruity white wine like a Sauvignon Blanc or a Pignoletto, or with a light red like a Lambrusco, which enhances the delicate and harmonious profile of the cheese. Bread: Pairs well with rustic bread or whole grain crostini, which enhance the crumbly texture. Other Pairings: Delicious enjoyed on its own, or used to enrich fresh fruit salads and seasonal vegetables, offering an elegant and refreshing touch to dishes. Recommended Knife: An almond knife for aged cheeses is recommended, to obtain pieces that maintain the crumbly and granular texture of the cheese.