Description: 

Parmigiano Reggiano DOP is a true Italian work of art, the product of the mastery of artisans and the uniqueness of the territory where it is born. 

It was created more than 800 years ago in the monasteries of Benedictine monks and has since been produced in the same small area using the same recipe: simple ingredients, skill of the cheesemaker, and aging time. 

It is made with just three ingredients: excellent fresh cow's milk, salt and rennet. 

Among the various breeds of cows raised in this area for the production of Parmigiano, the Bruna Alpina breed is becoming increasingly popular. 

The Bruna Alpina cow has been present in Italy for 150 years, especially in the high pastures of more rugged terrain. It is a docile animal with a brown coat and a sweet, deep look. 

The uniqueness of its milk is due to the high amount of proteins it contains, especially casein, which is of fundamental importance to achieve the extraordinary quality level of Parmigiano Reggiano DOP. 

Bruna Alpina milk is rich in nutritional values, which allows to obtain a Parmigiano Reggiano rich in flavour but at the same time delicate, with a typical straw colour. 

The Parmigiano obtained has a great harmony of flavours, it is rich in aromas and notes of hazelnuts, butter, yoghurt, hay and spices. Its strong but pleasant flavour and character make it ideal for consumption in meals. 

Useful information: 

250g approx.