Parmigiano Reggiano Brown Cows 30 months

Made with the fine milk of the Brown Cow, this 30-month-aged Parmigiano Reggiano represents the perfect balance between tradition and quality. The Brown Cow, known for its milk rich in fats and proteins, contributes to the creaminess and complexity of the cheese. The 30-month maturation gives the Parmigiano an intense flavor and a crumbly structure with marked granularity, enriched by tyrosine crystals, characteristic of aged cheeses. On the palate, it offers a complex aromatic range that includes notes of melted butter, dried fruit and spices, with a persistent and enveloping aftertaste.

Milk: Raw Brown Cow milk.

Organoleptic Characteristics

• Appearance: Traditional cylindrical shape with a hard crust. Intense straw-yellow paste, without holes or with minute holes.
• Structure: Clearly visible granularity, crumbly and crystalline consistency, enriched by tyrosine crystals that give a distinctive texture.
• Smell and Aroma: Complex and intense, with notes of melted butter, dried fruit, and a light spicy component that adds depth.
• Flavor: Tasty and well-balanced between sweetness and flavor, with a lingering aftertaste of dried fruit and spices.

Aging: 30 months.

Recommended Pairings

• Honey: Honeydew Honey

Honeydew honey, with its intense and slightly resinous notes, enriches the complexity of the Parmigiano, providing a contrast that enhances the intense aromatic profile of the cheese.

• Pearls: White Dressing and Truffle Pearls

White Dressing and Truffle Pearls introduce a refined earthy note that harmonizes with the spicy and dried fruit nuances of the Parmigiano, creating an elegant pairing.

• Compote: Fig and Balsamic Vinegar of Modena PGI Compote

The sweetness of the figs combined with the acidity of the balsamic balances the savouriness of the Parmigiano, adding a fruity sweetness that enriches the taste.

• Gelatin: "Lambrusco di Modena DOP" Gelatin

Lambrusco jelly, with its fruity and slightly acidic character, offers a pleasant contrast that enhances the strong and structured flavour of the Parmigiano.

• Cream: Modena Balsamic Vinegar Cream PGI and Berries

This cream combines the sweetness of the berries with the acidity of the balsamic, balancing the crumbly texture of the Parmigiano and adding depth to its flavor profile.

• Purissima: Pere Purissima

The natural delicacy and sweetness of the pear purissima enhances the dried fruit notes of the cheese, completing the flavor with a fresh and refined touch.

• Traditional: Mostarda Fina di Carpi

The Mostarda Fina di Carpi, with its unique mustard fruit flavor, provides a sharp and sweet contrast that emphasizes the spicy and dried fruit notes of the Parmigiano, making the tasting rich and sophisticated.

Beer: It pairs well with a Belgian Dubbel beer or an Amber Ale, which accompany the aromatic complexity of the cheese.

Wines: Ideal with a medium-bodied red wine like a Chianti Classico or a structured white like a barrel-aged Chardonnay, which enhance the aromatic profile of the Parmigiano.

Bread: Perfect with rustic bread or whole wheat focaccia, which balance the crumbly nature of the cheese.

Other Pairings: Excellent enjoyed on its own to appreciate its complexity, or accompanied by walnuts and almonds, or used to enrich risottos and stuffed pasta dishes, adding depth and character to the dishes.

Recommended Knife: An almond-shaped knife is recommended for aged cheeses, to keep the crumbly and grainy texture intact.