Parmigiano Reggiano Red Cows 24 Months

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Parmigiano Reggiano Vacche Rosse is an excellent product, derived from raw milk from Red Cows, recognizable by their characteristic red coat. This milk, particularly rich in proteins and minerals, gives Parmigiano a superior quality and a unique creaminess. With a maturation of *4 months, Parmigiano Vacche Rosse reaches the perfect maturation to express its flavor, while maintaining the fresh and lactic 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, which create a perfect balance between sweet and salty.

Milk: Raw milk from Red Cows.

Organoleptic Characteristics
Appearance: Traditional cylindrical shape with a hard crust. Straw-yellow paste, without holes or with minute holes.
Structure: Clear graininess, with a crumbly and soluble consistency, typical of **-month maturation.
Smell and Aroma: Notes of melted butter, milk and yogurt, accompanied by a fruity aftertaste that recalls banana and pineapple, giving freshness and liveliness.
Flavor: Balanced between sweetness and flavor, with an enveloping sweetness that blends harmoniously with the salty notes.
Maturation: *4 months.

Recommended Pairings
Honey: Linden Honey
Linden honey, with its fresh and mentholated notes, enhances the delicacy of the Parmigiano and balances its flavor, creating a refined and enveloping combination.

Pearls: Lemon Pearls
Lemon pearls, with their citrus touch, complete the fresh aromatic profile of the Parmigiano, giving a pleasant acidity and freshness.

Compote: Strawberry Compote and Balsamic Vinegar of Modena PGI
The sweetness of the strawberry compote, combined with the light acidity of the balsamic, harmonizes with the lactic notes of the cheese, adding a fruity and delicate nuance.

Gelatin: "Lambrusco di Modena DOP" jelly
Lambrusco jelly, with its slightly fruity and acidic notes, pairs perfectly with the Parmigiano, creating an elegant and fresh contrast.

Cream: Cream with Balsamic Vinegar of Modena PGI and Figs
The sweetness of the figs together with the acidity of the balsamic enriches the creaminess of the cheese and adds an enveloping aromatic depth.

Purissima: Purissima di Pere
The natural sweetness of the purissima di pere enhances the flavor of the Parmigiano, delicately balancing its lactic and fruity notes.

Traditional: Mostarda Fina di Carpi
The 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 lactic notes of the Parmigiano.

Wines: Perfect with a fresh and fruity white wine such as a Sauvignon Blanc or a Pignoletto, or with a light red such as a Lambrusco, which enhances the delicate and harmonious profile of the cheese.

Bread: It pairs well with rustic bread or wholemeal croutons, which enhance the crumbly texture.

Other Pairings: Delicious enjoyed pure, or used to enrich fresh fruit salads and seasonal vegetables, offering an elegant and refreshing touch to dishes.

Recommended Knife: We recommend an almond knife for aged cheeses, to obtain pieces that maintain the crumbly and grainy consistency of the cheese.