Parmigiano Reggiano PDO - Red Cows 72 months

The milk of the Red Cows of Reggiana breed has some qualitative characteristics that differentiate it from the traditional Parmigiano Reggiano. The Red produces a third less milk than the Frisona breed, but has a higher yield in cheese making. In particular, in the milk of Red Cows there is a variant of Casein, the fundamental protein of the process of transformation of milk into cheese, which guarantees a better predisposition of the cheese to long maturation, resulting in better digestibility.

The feed consists only of grass, hay and feed certified no GMO, absolute prohibition of any food technique that serves to force production, maximum attention to animal welfare. This is why in the stables of the Red Cows we still find animals that quietly exceed 10 years of age, which is very rare for other types of breeding.

The production area of Parmigiano Reggiano PDO includes the provinces of Parma, Reggio Emilia, Modena, Bologna to the left of the Reno river, in the Emilia-Romagna region.

In this case we are in the province of Reggio Emilia.

For the production we use milk from the evening milking, which remains resting in steel tanks throughout the night. After being partially skimmed, the evening milk is poured together with that of the morning, in the characteristic copper boiler in the shape of an inverted bell, without the addition of any additive. The natural grafting serum is then added and heated to 33 ºC. Once the temperature is reached, the calf rennet obtained from the stomach of suckling calves is added until coagulation takes 10-15 minutes. The curd is broken into small granules and then begins the cooking phase until 55 ºC. The mass obtained after cooking and the falling of the granules is raised and cut in two; each mass is wrapped in a linen cloth and inserted in a wooden or teflon mold. Here it takes its characteristic shape and receives a casein plate, embedded on the surface of the crust that, thanks to an alphanumeric code, uniquely identifies each individual shape. This is followed by the marking with the fascera marchiante, which imprints on the crust: the dotted inscription "PARMIGIANO REGGIANO", the dairy’s serial number, month and year of production. The next step is salting, which takes place by immersing the form for 16-20 days in a saturated solution of natural salt, then maturing on wooden boards in rooms suitable for controlled temperature and humidity, which lasts from a minimum of 12 months to over two years. Only the shapes that exceed a very strict selection are marked with the oval fire mark at the age of 12 months.

The origins of Parmigiano Reggiano PDO date back to the Middle Ages, thanks to the work of the Benedictine and Cistercian monks of the Po Valley who, between the Apennines and the right bank of the Po, reclaimed the marshes and cultivated the pastures necessary to feed the cows. The method of processing Parmigiano Reggiano PDO is basically the same as nine centuries ago and uses the same essential ingredients (milk, rennet and salt), without any additives or preservatives.

Characteristics

An authentic rarity for true connoisseurs, who love to taste the strong flavor, preceded by a persistent aroma varied and spicy. Crumbly, crystallized with recognizable golden shades and a warm straw yellow, the 72 months gives a unique sensory experience thanks to its long maturation and maturation.

The smell and taste release the strength of time remained long stuck in a dense paste whose taste, initially lactic, at this point presents important notes of walnut, nutmeg and dried fruit. A complexity of aromas and hints that only this product is able to offer, a rare pearl that everyone should try at least once in their life. Not all forms of Parmesan can reach such a seasoning, so it is to be taken on the fly.

Pairings

Parmigiano Reggiano 72 months is such a unique product that should almost be tasted alone. Intoxicating and with a unique flavor. An unmistakable taste, to match perfectly with traditional balsamic vinegar, walnuts, almonds.

Also perfect with fine meats and raw meats, such as carpacci and tartare.

Ideal for special occasions. Since it is a real sensorial experience, it goes well with very particular wines such as muffati or passito, but also with liqueur wines or spirits aged in wood.

Milk, salt, rennet.

The vacuum-packed Parmigiano Reggiano PDO must be kept in the refrigerator 2-8 °C; once opened, wrap it in a cloth and store it in a container or in a transparent plastic bag for food.