The four seasons of Parmigiano Reggiano cheese, visibly marked
Parmigiano Reggiano aged for more than 18 months.
Its milky base is remarkable and is accompanied by vegetable notes such as grass, boiled vegetables, and sometimes flowers and fruit. Perfect for aperitif when chopped in cubes, preferably accompanied by wines such as Pignoletto and Malvasia and in the company of fresh fruit such as pears and green apples.
Parmigiano-Reggiano oltre i 22 mesi di stagionatura.
Flavours become more intense and you can detect notes of melted butter, fresh fruit and citrus fruits, together with hints of dried fruits. The cheese evolves into a balance between sweet and flavourful, and is perfectly soluble, crumbly, and grainy. Perfect when matched with red wines such as Sangiovese, Gutturnio and Chianti Classico. Excellent when presented as shavings on a fruit salad made even better by traditional balsamic vinegar from Modena or Reggio Emilia. It can be accompanied by any kind of dried fruit, and is superb in the company of prunes and dried figs.
Parmigiano Reggiano aged for more than 30 months (extra aged).
This cheese, the richest variation in terms of nutritional elements, is drier, more crumbly, and more grainy. The predominant flavour here is more intense, with notes of spices and of dried fruit. Due to its extremely determined character, Gold Stamp Parmigiano Reggiano is a perfect match for full-bodied and highly structured red wines, such a Barolo, Barbaresco, Brunello di Montalcino, as well as with white passito wines. Try the perfect combination with Modena or Reggio Emilia balsamic vinegar (better if aged) and with different types of honey.
Parmigiano Reggiano aged for more than 40 months (reserve).
Parmigiano Reggiano "riserva" is characterised by its decided flavour: hidden flavours and perfumes reveal themselves to your palate, with notes of hay, walnut and cloves. Its colour is an intense straw-yellow, the paste is finely grainy, crumbly and drier than less mature Parmesan. The presence of white tyrosine crystals derived from milk protein decomposition by enzymes is proof of the high level of maturation of this cheese, which stands out for its high digestibility. A perfect match for highly structured red wines and with white meditation wines. Sublime when paired with green tomato, pear, fig or pumpkin mostarda or jam.