Parmigiano Reggiano parmesan is a journey to discover how its characteristics change over time: from the delicacy of 12 months, to the perfect harmony of 24 months that evolves decisively from 36 months onwards, reaching complex and intense aromas and fragrances.
The 12-month Parmigiano Reggiano parmesan has delicate hints of fresh milk, yogurt, butter, accompanied by a sweet and sour taste. The tyrosine crystals begin to show in the cheese.
Ideal to be eaten in flakes as an appetizer accompanying the other courses.
The 24 month Parmigiano Reggiano parmesan expresses on the palate a good balance between the sweet and salty flavor, and the hints of milk and yogurt are accompanied by notes of melted butter and fresh fruit such as banana and pineapple. The cheese is crumbly and grainy.
It is particularly suitable for main courses, for example with carpaccio (both meat and fish) or roast beef. Also excellent in salads and with fresh vegetables, accompanied by a drizzle of extra virgin olive oil.
The ideal Parmigiano Reggiano to grate is 18-22 months.
The 30-month Parmigiano Reggiano parmesan has hints of dried fruit, the aroma of meat broth and spices such as nutmeg. The flake is soluble, very crumbly, and dry.
At the end of the meal, we recommend trying 30-month Parmigiano Reggiano seasoned with a few drops of Balsamic vinegar: the sensory experience is priceless.
The 50-60 month Parmigiano Reggiano parmesan has an amber straw yellow color, an intense toasted smell with typical notes of leather, dried mushrooms and smoked.
It can be mixed at 24 months in fillings of fresh pasta, such as anolini.
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