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Parmigiano Reggiano is a PDO hard cheese, produced by skimming raw cow's milk, partially skimmed and without any additives. For this reason, Parmigiano Reggiano is considered a natural product and is among the most digestible cheeses.
2022-03-26 10:52:00
Parmigiano Reggiano DOP 30 mesi Montanari Gruzza
The 30-month Parmigiano Reggiano is the premium product of the Montanari e Gruzza company. Famous all over the world, the Parmigiano is consumed by itself or as an ingredient in many dishes.
More details
ingredients
latte crudo di vacca 99,895%,sale 1,102,caglio di vitello 0,003%. Nel formaggio Parmigiano-Reggiano non sono presenti conservanti o altri additivi.
Size
750 g
Shipping -50%
Shipping costs 50% discount for orders from 139€
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All products are the result of a careful selection process
Fresh products
The products are packaged in the way that their freshness is preserved
Parmigiano Reggiano DOP 30 mesi Montanari Gruzza
Parmigiano Reggiano: selling the Parmigiano by Montanari e Gruzza online
The 30-month Parmigiano Reggiano by Montanari e Guzza is considered the premium product of the company, what has been producing cheeses for more than 60 years. When the Parmigiano Reggiano reaches its perfect level of ageing, it shows very intense aromas and on the mouth flavours of spices and dried fruit are recognisable. The rind of the Parmigiano Reggiano is hard, smooth and branded. The texture, called grana, is grainy and crumbly with a straw-yelow colour verging to ivory. It has almost no holes. Grains of tyrosine and milk amino acids are visible, which are created with ageing. These little crystals are usually mistaken for faults or grains of salt.
| ingredients | latte crudo di vacca 99,895%,sale 1,102,caglio di vitello 0,003%. Nel formaggio Parmigiano-Reggiano non sono presenti conservanti o altri additivi. |
|---|---|
| Size | 750 g |
| Storage | In the fridge or cellar |
| Location | Montanari & Gruzza S.p.A. Sede legale: Via Roma,90 – 42049 S.ILARIO D’ENZA (RE) |
| more informations | VALORI NUTRIZIONALI MEDI 100 g Energia 1633 kJ 392 kcal Grassi Di cui saturi 28 g 19 g Carboidrati di cui zuccheri: 0 g 0 g Proteine 33 g Sale 1,6 g |
| Allergens | Latte |
| Milk | Vaccino |
| Aging | long-ripened |
| How it's made | The milk used for the Parmigiano Reggiano is milked the night before and worked the next morning; the milk is left in copper bowls where the fat parts naturally rise to the surface and then fermented whey is added. The milk from the morning is mixed with the milk of the previous evening and calf rennet is added. The curd is then broken down into very small grains and cooked at a temperature of 54°C. The cheese sinks to the bottom of the couldron where it stays for some time. The cheese mass is then removed and put in molds where it is branded with the typical dotted inscriptions. Parmigiano Reggiano ages on wooden shelves at a controlled temperature. |
| cheese typology | hard cheese |
| Type of milk | cow's milk |
Combinations
We suggest to taste the 30-month Parmigiano Reggiano on its own. It is excellent also as an aperitivo or with jams or dried fruits. Use it grated to enhance the flavours of your pasta or risotto dishes. Enjoy the Parmigiano Reggiano with a glass of Franciacorta or Trento DOC.
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Technical Identity
cheese typology
hard cheese
Type of milk
cow's milk
Recensioni
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