Flavor:
Its delicate aroma is enhanced by mild fruit chutneys, for example made with kiwi, apricot or melon.
Story:
Parmigiano Reggiano is produced exclusively in the provinces of Parma, Reggio Emilia, Modena, Bologna, this is the area hosting the farms where the cattle are fed on locally grown forage. The feeding of cattle complies with the norms of a strict specification that bans the use of silage, fermented feeds and animal flour.In the Middle Ages the Benedictine and Cistercian monks, committed to finding a cheese that could last a long time. Using the salt from the Salsomaggiore salt mines and the milk of the cows bred in the granges, i.e. the farms belonging to the monasteries, the monks obtained a dry paste cheese in large wheels suitable for long preservation. Parmigiano Reggiano with a maturation of 12-18 months is ideal as an aperitif paired with raw vegetables like celery and cherry tomatoes.
Recommended Pairings:
To be served with sparkling or medium-bodied still white wines. Myself, I love it with a Barolo. It also pairs perfectly well also with low-alcohol cocktails. My favorite is pairing the aromas of Parmigiano Reggiano with a maturation of more than 36 months with the sweetness and slight acidity of some drops of Traditional Balsamic Vinegar of Modena or Reggio Emilia.
Label:
- Milk: Cow
- Texture: Hard, Crumbly
- Flavor: Sharp, Complex
- Rind: Edible Rubbed
- Country: Italy
- Wine: Bold/Medium Reds