Mountain Parmigiano-Reggiano cheese aged 30 months
Bold flavour, suitable to grate and highly digestible.
Strong taste and complex aroma characterise this cheese. Among all maturation periods, this cheese is the richest in nutrients and is highly digestible.
Its flesh is quite dry, flaky and grainy, particularly recommended to grate. The white colour is typical of mountain Parmigiano-Reggiano cheese, produced with the milk of caws exclusively bred in the mountains and fed with uncontaminated forage.
We produce Parmigiano-Reggiano cheese exclusively in unspoilt mountain areas, far away from smog, at an altitude of 850 m. Find out more about the production process.
Excellent when combined with balsamic vinegar of Modena or dried fruit (nuts, figs and plums). Try it with honey.
You can combine it with dry white wines, straw wines or full-bodied red wines.
The Consorzio branded this cheese with the "Gold" label, as it matured for more than 30 months.
Nutritional features for 100 g of Parmigiano-Reggiano cheese
|Energy value||kj 1671
|Fat (g) of which:
- saturated fatty acids (g)
|Carbohydrates (g) of which:
- sugars (g)
|Vitamin A (µg)||430|
|Vitamin B12 (µg)||1.7|