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It has an accentuated lactic basis (milk, yogurt, butter) although not necessarily intense accompanied by vegetal notes such as grass, flowers and fruit. The cheese is sweet and savory at the same time. The granularity, friability and solubility are beginning to be evident.
From the twelfth month of maturation is possible to call the forms, if appropriate, with the name of Parmigiano Reggiano.
At this stage of maturation Parmigiano Reggiano has reached the optimal age to be tasted: expresses to nose and palate a richness of odors and flavors in perfect balance and harmony.
The flavor evolves into a balance of sweet and savory and the cheese is completely soluble, crumbly and grainy. They make their presence tyrosine crystals, reflecting the high degree of proteolysis, which attests the high degree of digestibility achieved by the product.
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