Parmigiano Reggiano 12 MONTHS – 1 kg
Twelve months is the minimum period in which the cheese develops and matures all the nutritional characteristics that make it unique. This cheese is softly-and-round tasting, white in colour, and still partially granular in consistency. For this reason we recommend it first of all as a “table cheese”, to be eaten together with a drink or as an appetizer in family brunches
The Giansanti Di Muzio Parmigiano Reggiano DOP is made by traditional techniques and artisanal crafts. For a 40 kilos wheel of our closed cycle parmigiano we use 600 liters of milk. Only the milk of our cattle, fresh from the cows daily milked with passion and care in our stable. The same passion and care with which in our next door factory, every morning, our master cheese maker is crafting 8 wheels of Parmigiano Reggiano according to the ancient dairy tradition, the one of handmade cheese, with an almost total absence of machinery, using typical tools like the spino, an ancient wooden stick to break the curd. We take care of our cheese every day also in the casera, the spectacular aging room, where every Parmigiano wheel rests for a minimum of twelve months up to over 5 years, in the silence and the typical microclimate of the Parma countryside Parma. Every day, 365 days a year, with passion and care.
The Parmigiano Reggiano DOP Giansanti Di Muzio won the World Cheese Award in 2014 in London and the 2016 Alma Caseus Gold Medal.
Since we use “hand-held” and not fixed-weight cutting systems, weight variations are possible with a tolerance of 9% compared to what is indicated without this leading to a variation (increasing or decreasing) of the shown price. For example, the product marked as “Parmigiano Reggiano – 1 kg” may have a weight between 910 grams and 1090 grams without changing the indicated price.
Parmigiano-Reggiano is a hard granular cheese with a long and natural maturation.
It’s a highly concentrated cheese and contains only 30% water and 70% nutrients.
This means that Parmigiano-Reggiano is very rich in protein, vitamin and mineral.
NUTRITIONAL FACTS (average value for 100g)
Energy1671 kJ (kcal 402)
Fat 29,7 g
Saturates Fat 19,7 g
Carbohydrates 0 g
of which Sugars 0 g
Protein 32,4 g
Salt 1,6 g
Lactose less than 1 g
We suggest you to pull out the Parmigiano from the vacuum bag about 15 minutes before eating it.
If the vacuum bag is intact, Parmigiano can be stored in the refrigerator for about 6 months (see the best before date indicated on package).
Once the package is opened, cheese must be kept in the refrigerator and consumed within a month.
We suggest to put in a airtight container (or wrapped into a food film paper) before putting it back in the fridge.
However, do not store Parmigiano at a temperature above 8 ° C.
€11.90 – €820.00
Parmigiano Reggiano DOP aged 40 months or more is a masterpiece cheese with a very complex structure and a varied aromatic spectrum. The flavor is strong and intense, with a straw yellow color and a crumbly consistency. It is recommended both as a filling for pasta with a refined taste, and in flakes in combination with refined dishes, and as an accompaniment to a glass of large-bodied wine or a meditation wine.
€8.90 – €598.00
22 months Parmigiano includes all the wheels aging 22 to 26 months. This is the perfect compromise between the rounded flavor of the 12 months cheese and the most aromatic one of older agings. This middle aging lends the cheese a full flavoured taste, with veiled nuances, creamy-white colour, and a semi-friable consistency . It is perfect as a table cheese as well as to be grated, if you want to give a dramatic and unmistakable flavour to your dish.
This cheese won the 2014 World Cheese Award Gold Medal in London UK.
€19.50 – €698.00
With an aging of over 30 months (up to 34-36 months) this Parmigiano is characterized by a strong flavor, a pale straw yellow color and a semi friable consistency. It can be combined with meats (carpaccio, roast beef and chopped) and medium-structured red wines, as well as aperitifs or sweet wines at the end of meals.
Winner of the 2016 Alma Caseus Gold Medal.