Millesimato is the Parmigiano-Reggiano cheese made with the best milk, the one produced from cows in the first 100 days following calving. This milk is much more nourishing because of its high protein content. Once curdled, it spontaneously releases water, which is what makes it particularly suitable for the production of hard cheeses. The cheese wheels are placed on wooden tables for a natural drying and maturing. A natural rind forms without being treated in any way and therefore remaining perfectly edible.
Parmigiano-Reggiano production is regulated and controlled by law by the Consortium of Parmigiano-Reggiano. Raw milk, no additives, natural lactic ferments, a minimum 12-month aging process: these are the basic elements to meet the PDO requirements (Protected Designation of Origin recognized by the European Union).
A mark is fire-branded onto the individual cheeses: this is the moment of selection and the granting of a certificate of absolute guarantee for the product.
Our Parmigiano Regiano is aged a minimum of 36 months. It is a milder cheese, round, smooth, never pungent and aggressive. Unbeatable when it is grated on pasta, rice and soups, even the rind can be added to soups and cream of vegetable soups.
It is excellent in slivers on meat or fish carpaccios, or on roast beef with a drizzle of extra-virgin olive oil. It is great eaten alone or with dried fruit, walnuts, hazelnuts, dried figs, prunes and honey. It is also delicious paired with the balsamic vinegar.
Price per 250g.