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Parmigiano Reggiano solo di Bruna 60 mesi DOP 1 Kg

€43.26
You can earn 43 FoodPoint purchasing this product
Ready to ship in 1 days, delivery time 1-3 days
Product shipped in thermal packaging (+0,99 €)

Parmigiano Reggiano solodiBruna 60 months PDO 1 Kg is an extraordinary product made with milk from the Alpine Brown breed only, milk rich in protein, especially casein, a very intense, almost spicy aroma and taste, for lovers of mature Parmigiano Reggiano, only the best Parmigiano Reggiano can mature for 60 months.

More details
ingredients
milk, salt, rennet
Size
1Kg

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Parmigiano Reggiano solo di Bruna 60 mesi DOP 1 Kg

Parmigiano Reggiano solodiBruna 60 months PDO 1 Kg online sale

Parmigiano Reggiano solodiBruna 60 months PDO 1 Kg is a truly extraordinary product, produced with milk from Alpine Brown cows, a docile breed which produces a milk rich in protein, a unique fragrant milk for producing Parmigiano Reggiano which can be matured for up to 60 months is matured for over 60 months it becomes a Parmigiano Reggiano which contains only 30% water and as much as 70% nutrients: protein, vitamins, phosphorus, calcium and minerals. Parmigiano Reggiano solodiBruna 60 months DOP 1 Kg is rich in essential amino acids and is easily assimilated, thanks to the presence of enzymes that modify casein and make it highly digestible: for this reason it is also suitable for people who are intolerant to cow's milk proteins. It also has a lower fat content than most other cheeses. 

More Information
ingredients milk, salt, rennet
Size 1Kg
Storage Store in the lower part of the refrigerator.
Location Montanari & Gruzza SPA, Via Newton, 38 . 42100 Reggio Emilia . ITALY
Allergens Milk
Milk Vaccino
Aging long-ripened
How it's made The milk used for the production of Parmigiano Reggiano is milked the evening before and processed the following morning; the whey is added in copper basins, the milk of the day before is cut with that of the morning milking and calf rennet is added. The curd is then broken down to the size of a grain of rice and cooked at a temperature of 54°C. The paste sinks and remains on the bottom of the boiler for some time, followed by the harvesting and the placing of the Parmigiano in fascere where it is marked with the classic dot. The maturing of Parmigiano Reggiano takes place on wooden boards at a controlled temperature.
cheese typology hard cheese
Type of milk cow's milk

Combinations

Parmigiano Reggiano solodiBruna 60 months PDO 1 Kg can be combined with practically anything: grated over pasta to add flavour, as well as for risottos or soups. Parmigiano Reggiano Vacche Rosse 48 months can also be enjoyed with salads or with fruit such as pears or even dried fruit such as walnuts.

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Technical Identity
cheese typology
hard cheese
Type of milk
cow's milk
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