Parmigiano Reggiano – 40 months

Description

This type of Parmigiano can withstand such a long period of maturation only if high quality milk is used as a raw material, and then processed with great knowledge. The long maturation makes its flavour strong and aromatic, yet not bitter. It is perfect to cook traditional, rich dishes such as Pasta e Fagioli or Anolini in brodo (a typical kind of stuffed pasta, usually served in beef broth). It can be paired with red, aged wines.