Parmigiano Reggiano Brown Cows 24 months

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Made with raw milk from Vacca Bruna, a rustic and docile breed, Parmigiano Reggiano Vacche Brune *4 months stands out for its creaminess and aromatic intensity. This milk, naturally rich in fat, gives the cheese a unique aromatic profile. With a maturation of *4 months, it reaches the ideal maturation to express a well-balanced flavor with the typical sweet notes of young cheese, offering hints of melted butter, milk and yogurt and a fruity aftertaste of banana and pineapple.

Milk: Raw milk from Vacca Bruna.

Organoleptic Characteristics
Appearance: Traditional cylindrical shape with a hard crust. Straw-yellow paste, without holes or with tiny holes.
Structure: Clear graininess, crumbly and soluble consistency, characteristic of the **-month maturation.
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.
Flavor: Delicate and enveloping, with a perfect balance between sweetness and flavor, where the fruity and lactic notes blend harmoniously.
Maturation: *4 months.

Recommended Pairings
Honey: Lavender Honey
Lavender honey, with its delicate and floral scent, enhances the fruity and lactic notes of Parmigiano, creating a refined and aromatic combination.

Pearls: Orange Pearls
Orange pearls give a pleasant citrus note, which combines perfectly with the fruity banana and pineapple aftertaste of the cheese, enriching the taste experience.

Compote: Strawberry Compote and Balsamic Vinegar of Modena PGI
The sweetness of the strawberries combined with the acidity of the balsamic vinegar marries beautifully with the creaminess of the Parmigiano, creating a perfect balance between sweet and savoury.

Gelatin: Raspberry Jelly
Raspberry jelly adds a sweet and slightly acidic note, accentuating the fresh and lively nuances of the cheese.

Cream: Cream with Balsamic Vinegar of Modena PGI and Berries
This cream combines the sweetness of berries with the acidity of balsamic vinegar, offering a symphony of flavors that complements the aromatic profile of Parmigiano.

Purissima: Purissima di Apricot
The sweetness of the apricot blends harmoniously with the flavor of the cheese, offering a delicate and satisfying contrast.

Traditional: Mostarda Fina di Carpi
The mustard mustard, with its spicy and sweet note, accentuates the unique character of Parmigiano di Vacca Bruna, 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 such as a Sauvignon Blanc or a Pignoletto, or a light red such as a Lambrusco, which enhance the aromatic profile.

Bread: Perfect with rustic bread or wholemeal croutons, which complement the cheese's crispiness.

Other Pairings: Delicious enjoyed on its own, or used to enrich fresh fruit salads and seasonal vegetables, adding a touch of elegance to dishes.

Recommended Knife: We recommend an almond-shaped knife for aged cheeses, ideal for breaking the cheese while maintaining its crispy texture.