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Parmigiano Reggiano DOP Qualità di Montagna


Although historically the Parmesan cheese was only the plain, from the first half of the twentieth century attempts to extend production to the Apennines have given exceptional results thanks to the kindness of the high altitude pastures, located up to 7-800 meters above sea level, it is therefore possible to talk about a product “mountain”. The forms of this cru, limited production, is not recognized by the branding on the face, with the words “Quality of the mountain.”

Organoleptic characteristics
Aspect and texture: hard cheese with a grainy texture and pale yellow color more or less dark depending on the length of the ripening
Taste: harmonious, dry and intense, with notes of herbs
Serving suggestions: Bodied red wines and aged, but also sparkling white wines when young. Fresh fruit (pears Kaiser), mustard pumpkin. Balsamic Vinegar of Modena, homemade bread
Technical characteristics
Milk: cow's milk, skimmed, raw
Production method: artisanal
Paste: cooked, artisanal
Salting: in brine
Ripening: 1 year minimum
Production period: Spring and Autumn
Fats: 32% Mgss
Weight: 24 to 40 kg
Size: l 35-45 cm, h. 18-24 cm
Producers: few "caselli" in Reggio Emilia and Parma area