Mountain Parmigiano Reggiano - 28-30 months

Size 600 gr. approx. - minimum aging 22 months
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Caseificio Borgotaro, located between La Spezia and Parma, in Val di Taro, was founded in 1967. The products are made exclusively with milk sourced from stables located in the surrounding area. Moreover, great attention is paid to the dairy cows’ diet: only cows fed local fodder, produced at altitudes over 1000 meters and characterized by the richness and variety of the forage species.
The Parmigiano Reggiano wheels are aged for two consecutive summers (for a total of 28 to 30 months), relying on a natural ventilation process. The milk, which arrives at the dairy within two hours of milking, comes from Bruna Alpina cows, known for the production of high-quality milk with a high casein content.

  • Type: Hard
  • Texture: Grainy
  • Rind: Natural
  • Color: Dark straw yellow
  • Taste: Natural, milky
  • Aroma: Harmonic, grassy notes

Let’s talk about cheese aged over 24 months: Parmigiano Reggiano acquires new aromas, with notes of melted butter and fresh fruit, with slight notes of citrus fruits next to hints of dried fruit. The cheese evolves into a sweet and savory balance and characterized by a perfectly soluble, crumbly and grainy texture.

Borgotaro, ITALY

Approx. 0.5 kg, vacuum-packed

Ingredients: MILK, salt, rennet
Milk origin: Italy
Store at: +4 to +8 °C
Average nutritional values per 100 g: energy 1671 kJ / 402 kcal, fat 30 g, of which saturated fatty acids 20 g, carbohydrates 0 g, of which sugars 0 g, proteins 32 g, salt 1.6 g
Caseificio sociale Borgotaro S.C.A.R.L. Località Ponte Scodellino 43051 Albereto (PR), Italy
IT 0826 CE
Ingredients that contain allergens are highlighted in BOLD.

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