Parmigiano Reggiano Friesian Cow 60 months

Parmigiano Reggiano Vacca Frisona 60 mesi is a true rarity in the world of aged cheeses, representing the pinnacle of aging. Produced exclusively with raw milk from Frisona cows, this cheese has matured for 60 months, developing a complex and intensely persistent aromatic profile. The long maturation gives the cheese an extremely crumbly structure and a marked graininess, with numerous tyrosine crystals, perfect for those who love intense and rich flavors.

Milk: Raw milk from Frisona cows.

Organoleptic Characteristics

• Appearance: Traditional cylindrical shape with a thick and hard rind. Dark straw yellow paste, without holes or with minute holes.
• Structure: Very evident graininess, extremely crumbly and crystalline consistency, rich in tyrosine crystals that give a strong and characteristic texture.
• Smell and Aroma: Complex and deep, with notes of dried fruit, spices, meat broth and leather, accompanied by hints of wood and a delicate balsamic component.
• Flavor: Very strong and rich, with an intense flavor balanced by a spicy and dried fruit aftertaste. The spiciness is pronounced and gives the cheese a unique depth.

Aging: 60 months.

Recommended Pairings

• Honey: Strawberry Tree Honey

The Strawberry Tree Honey, with its slightly bitter and complex flavor, balances the saltiness and depth of the Parmigiano, offering a pleasant and refined contrast.

• Pearls: White Dressing and Truffle Pearls

The white dressing and truffle pearls add a sophisticated touch to the cheese, intensifying the aroma and enriching the tasting experience with earthy notes that marry perfectly with the complexity of the Parmigiano.

• Compote: Fig Compote and Balsamic Vinegar of Modena PGI

The sweetness of the figs, combined with the acidity of the balsamic vinegar, creates a harmonious pairing that accentuates the dried fruit and leather notes of the Parmigiano, offering an explosion of flavors.

• Gelatin: Balsamic Vinegar of Modena PGI and Truffle Gelatin

The balsamic and truffle jelly adds depth and roundness, enhancing the mature flavors of the cheese with a sweet and sour and aromatic contrast.

• Cream: Balsamic Vinegar of Modena PGI and Fig Cream

The sweetness of the figs and the acidity of the balsamic vinegar blend with the crumbly texture of the Parmigiano, amplifying the fruity and spicy notes.

• Purissima: Purissima di Pere

The delicate sweetness of the purissima di pere enhances the complexity of the cheese and adds a fresh note that balances the intense flavor.

• Traditional: Savòr Modenese

The Savòr Modenese, with its sweetness and slightly spicy notes, marries perfectly with the aromatic profile of the aged Parmigiano, creating a traditional and authentic combination that maximizes the flavors of the cheese.

Beer: Ideal with a Belgian Quad or Imperial Stout, which enhance the intensity of the aged Parmesan.

Wines: It pairs perfectly with a full-bodied and structured red wine such as a Barolo Riserva or an Amarone della Valpolicella, or with a mature and complex white wine such as an Alsatian Riesling, which complement the richness of the cheese.

Other Pairings: Excellent enjoyed pure to fully appreciate its complexity, or served with dried fruit such as almonds and walnuts, or grated over stuffed pasta dishes for an explosion of flavor.

Recommended Knife: We recommend an almond-shaped knife for aged cheeses, which allows you to break the cheese without altering its crystalline structure.