The Parmigiano Reggiano Vacca Frisona 50 months is a true dairy excellence, representing the peak of complexity and aromatic intensity that a long aging can confer. Made with raw milk from Frisona cows, this Parmigiano has aged for 50 months, developing a rich and pronounced aromatic profile. The long aging gives the cheese a particularly crumbly structure and a marked granularity, ideal for those who love intense and enveloping flavors. organoleptic Characteristics: Appearance: Traditional cylindrical shape with thick and hard crust. Paste of intense straw-yellow color, without eyes or with minute eyes. Structure: Very evident granularity, crumbly and crystalline consistency, with numerous tyrosine crystals that give the cheese a distinctive texture. Odor and Aroma: Complex and intense, with notes of dried fruit, spices, meat broth, and a slight component of leather and wood, typical of long aging. Flavor: Strong and rich, with a pronounced saltiness balanced by a complex aftertaste of spices and dried fruit, accompanied by a pleasant spiciness. Aging: 50 months. Recommended Pairings: Honey: Honeydew Honey. Honeydew honey, with its intense and slightly caramelized notes, enhances the saltiness and dried fruit notes of the Parmigiano, offering an enveloping and persistent contrast. Pearls: Pearls with White Sauce and Truffle. Pearls with white sauce and truffle add an elegant and aromatic nuance that enhances the complex and earthy character of the aged cheese. Compote: Fig Compote and Balsamic Vinegar of Modena PGI. The sweetness of figs combined with the slight acidity of balsamic vinegar creates a perfect balance with the intensity of the Parmigiano, giving a round and sophisticated taste. Gelatin: Gelatin with Balsamic Vinegar of Modena PGI and Truffle. The truffle and balsamic vinegar gelatin gives the cheese a deep and aromatic touch, completing and amplifying the notes of spices and dried fruit. Cream: Cream with Balsamic Vinegar of Modena PGI and Figs. This cream enriched with figs balances the intense saltiness of the Parmigiano with a refined sweetness, creating a pairing that envelops the palate. Purissima: Purissima of Berries. The purissima of berries, with its tart and fruity taste, gives freshness and a lively note to the cheese, enhancing its aromatic nuances. Traditional: Savòr Modenese. The Savòr, with its mixed fruit jam and cooked must, is the perfect accompaniment for aged Parmigiano, completing its rich taste with a spicy and rustic sweetness. Beer: It pairs well with an abbey beer or a Belgian Quad, which enhance the intensity of the cheese. Wines: Perfect with a full-bodied and aged red wine like a Brunello di Montalcino or an Amarone della Valpolicella, or with a structured white like a barrel-aged Chardonnay, which enhance the richness of Parmigiano. Bread: Ideal with rustic bread or whole grain croutons, which complement the crumbly nature of the cheese. Honey and Jams: Chestnut honey or fig jam, to balance the strong saltiness and intense aromatic notes. Other Pairings: Delicious enjoyed purity to fully appreciate its complexity, or accompanied by nuts and dried fruits, to enhance its deep and mature notes. Recommended Knife: A mandolin knife for aged cheeses is recommended, to break the cheese while preserving its granular structure.
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The Parmigiano Reggiano Vacca Frisona 50 months is a true dairy excellence, representing the peak of complexity and aromatic intensity that a long aging can confer. Made with raw milk from Frisona cows, this Parmigiano has aged for 50 months, developing a rich and pronounced aromatic profile. The long aging gives the cheese a particularly crumbly structure and a marked granularity, ideal for those who love intense and enveloping flavors. organoleptic Characteristics: Appearance: Traditional cylindrical shape with thick and hard crust. Paste of intense straw-yellow color, without eyes or with minute eyes. Structure: Very evident granularity, crumbly and crystalline consistency, with numerous tyrosine crystals that give the cheese a distinctive texture. Odor and Aroma: Complex and intense, with notes of dried fruit, spices, meat broth, and a slight component of leather and wood, typical of long aging. Flavor: Strong and rich, with a pronounced saltiness balanced by a complex aftertaste of spices and dried fruit, accompanied by a pleasant spiciness. Aging: 50 months. Recommended Pairings: Honey: Honeydew Honey. Honeydew honey, with its intense and slightly caramelized notes, enhances the saltiness and dried fruit notes of the Parmigiano, offering an enveloping and persistent contrast. Pearls: Pearls with White Sauce and Truffle. Pearls with white sauce and truffle add an elegant and aromatic nuance that enhances the complex and earthy character of the aged cheese. Compote: Fig Compote and Balsamic Vinegar of Modena PGI. The sweetness of figs combined with the slight acidity of balsamic vinegar creates a perfect balance with the intensity of the Parmigiano, giving a round and sophisticated taste. Gelatin: Gelatin with Balsamic Vinegar of Modena PGI and Truffle. The truffle and balsamic vinegar gelatin gives the cheese a deep and aromatic touch, completing and amplifying the notes of spices and dried fruit. Cream: Cream with Balsamic Vinegar of Modena PGI and Figs. This cream enriched with figs balances the intense saltiness of the Parmigiano with a refined sweetness, creating a pairing that envelops the palate. Purissima: Purissima of Berries. The purissima of berries, with its tart and fruity taste, gives freshness and a lively note to the cheese, enhancing its aromatic nuances. Traditional: Savòr Modenese. The Savòr, with its mixed fruit jam and cooked must, is the perfect accompaniment for aged Parmigiano, completing its rich taste with a spicy and rustic sweetness. Beer: It pairs well with an abbey beer or a Belgian Quad, which enhance the intensity of the cheese. Wines: Perfect with a full-bodied and aged red wine like a Brunello di Montalcino or an Amarone della Valpolicella, or with a structured white like a barrel-aged Chardonnay, which enhance the richness of Parmigiano. Bread: Ideal with rustic bread or whole grain croutons, which complement the crumbly nature of the cheese. Honey and Jams: Chestnut honey or fig jam, to balance the strong saltiness and intense aromatic notes. Other Pairings: Delicious enjoyed purity to fully appreciate its complexity, or accompanied by nuts and dried fruits, to enhance its deep and mature notes. Recommended Knife: A mandolin knife for aged cheeses is recommended, to break the cheese while preserving its granular structure.
