The costly and challenging process of production of this wonderful and complex parmesan includes the use of milk from the producer’s own farm, a highly controlled brine, manual breaking of the curd, and slow aging in a moist environment. These careful steps ensure a high nutritious value and a deep and intense taste.
Color: Stray yellow in color, medium intensity. Thanks to the excellent aging of the product we can distinguish tyrosine granules and white spots. Uniform and homogeneous, this cheese does not have any visual defects.
Smell/ Taste notes:
Very intense nose with distinguishable lactic notes of the rind. Hints of toasted nuts, particularly hazelnuts, and spices. Nutmeg and white pepper are balanced perfectly. Following, notes of stock and a slight hint of leather, with a subtle citrus finish.
The intense aromatic bouquet arrives immediately with notes of crust and toast. It continues with a complex intertwining of tastes from toasted dried fruit, nutmeg, and stock. A slight hint of spiciness characterizes the whole experience, where the mouth has an excellent correspondence to the nose.
Structure/ Texture: The great friability followed by a good solubility conveys a remarkable structure to this cheese, allowing it to melt in the mouth. Granules are strongly detectable and confer a very interesting play of textures. The 36 months of aging allowed the parmesan to achieve full maturity and a great balance, both of taste and structure. Persistent and harmonious.
Pairings: Ideal with intense red wines and fresh white wines. Enjoy it on a cheese board or grate it to add flavor to your dishes. Pair it with honey, jam, and Reggio or Modena traditional vinegar.