In the 24 month aged version, it is silky, with a mild and soft texture.
A complete food, natural and with a high nutritive value; it is the right answer to a whole, consistent and balanced diet. In fact, Organic Parmigiano Reggiano DOP is a real concentration of nutrients: just consider that as much as 16 litres of superior milk are necessary to make 1 kg of cheese. Organic Parmigiano Reggiano DOP is low fat, proteinous, contains less lactose and has an excellent concentration of calcium.
The seasoning of Parmigiano Reggiano
The Organic Parmigiano Reggiano DOP made by the Brugnoli Family unmistakable for its intense pale yellow colour.
Its seasoning may be distinguished by the colour, more intense than that aged 24 months.
In its 36-month aged version (old) this is the ideal product for those who are allergic to lactose. Its friability and granularity are obtained through this long ageing process. Compared to the 24-month aged cheese, it is drier and its taste sharper and very intense. It is distinguished by the quite evident presence of crystals of an amino acid, tyrosine. And it is precisely this amino acid that causes the vaguely sandy feeling experienced when one bits into this Parmigiano Reggiano DOP which, nevertheless, does not lose the typical sweetness of the organic raw ham made by the Brugnoli Family.
At these stages of maturation, the consistency of Parmigiano Reggiano DOP is highly friable, grown dark by the time spent in our warehouses, and presents us with an explosion of surprising tastes. When tasted, it is still fondant with a fat touch yet inexplicably sweet.
This well seasoned Parmigiano Reggiano DOP has excellent nutritive properties, starting from its very high content of calcium, and minimum quantity of fat. It is very rich in proteins, cranched-chain amino acids (very useful for those who love sports), potassium, zinc and magnesium, and also in many vitamins such as vitamin A, B6 B2. In spite of its long seasoning this is a highly digestible cheese.
In the 24 month aged version, it is silky, with a mild and soft texture.
A complete food, natural and with a high nutritive value; it is the right answer to a whole, consistent and balanced diet. In fact, Organic Parmigiano Reggiano DOP is a real concentration of nutrients: just consider that as much as 16 litres of superior milk are necessary to make 1 kg of cheese. Organic Parmigiano Reggiano DOP is low fat, proteinous, contains less lactose and has an excellent concentration of calcium.
Its seasoning may be distinguished by the colour, more intense than that aged 24 months.
In its 36-month aged version (old) this is the ideal product for those who are allergic to lactose. Its friability and granularity are obtained through this long ageing process. Compared to the 24-month aged cheese, it is drier and its taste sharper and very intense. It is distinguished by the quite evident presence of crystals of an amino acid, tyrosine. And it is precisely this amino acid that causes the vaguely sandy feeling experienced when one bits into this Parmigiano Reggiano DOP which, nevertheless, does not lose the typical sweetness of the organic raw ham made by the Brugnoli Family.
At these stages of maturation, the consistency of Parmigiano Reggiano DOP is highly friable, grown dark by the time spent in our warehouses, and presents us with an explosion of surprising tastes. When tasted, it is still fondant with a fat touch yet inexplicably sweet.
This well seasoned Parmigiano Reggiano DOP has excellent nutritive properties, starting from its very high content of calcium, and minimum quantity of fat. It is very rich in proteins, cranched-chain amino acids (very useful for those who love sports), potassium, zinc and magnesium, and also in many vitamins such as vitamin A, B6 B2. In spite of its long seasoning this is a highly digestible cheese.
In the 24 month aged version, it is silky, with a mild and soft texture.
A complete food, natural and with a high nutritive value; it is the right answer to a whole, consistent and balanced diet. In fact, Organic Parmigiano Reggiano DOP is a real concentration of nutrients: just consider that as much as 16 litres of superior milk are necessary to make 1 kg of cheese. Organic Parmigiano Reggiano DOP is low fat, proteinous, contains less lactose and has an excellent concentration of calcium.
Its seasoning may be distinguished by the colour, more intense than that aged 24 months.
In its 36-month aged version (old) this is the ideal product for those who are allergic to lactose. Its friability and granularity are obtained through this long ageing process. Compared to the 24-month aged cheese, it is drier and its taste sharper and very intense. It is distinguished by the quite evident presence of crystals of an amino acid, tyrosine. And it is precisely this amino acid that causes the vaguely sandy feeling experienced when one bits into this Parmigiano Reggiano DOP which, nevertheless, does not lose the typical sweetness of the organic raw ham made by the Brugnoli Family.
At these stages of maturation, the consistency of Parmigiano Reggiano DOP is highly friable, grown dark by the time spent in our warehouses, and presents us with an explosion of surprising tastes. When tasted, it is still fondant with a fat touch yet inexplicably sweet.
This well seasoned Parmigiano Reggiano DOP has excellent nutritive properties, starting from its very high content of calcium, and minimum quantity of fat. It is very rich in proteins, cranched-chain amino acids (very useful for those who love sports), potassium, zinc and magnesium, and also in many vitamins such as vitamin A, B6 B2. In spite of its long seasoning this is a highly digestible cheese.
