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
Dimensions
l 35-45 cm, h. 18-24 cm
Producers
few "caselli" in Reggio Emilia and Parma area
Codice forma
n.d.
Codice tagliato
n.d.

Sign up for our newsletter

Be among the first to know what is happening in the World of Guffanti: events, new products, initiatives and stories.