Parmigiano reggiano 24 months
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Firm cheese
M.F.: 28%
Moisture 40%
In Italy more than 900 years ago, the Benedictine and Cistercian monks were already making Parmigiano-Reggiano. This cheese’s low water content is due to its method of production and its long maturing phase, which makes it especially high in nutrients and energy. Crumbly and grainy, it has a fruity and unique sharpness to it. However, its aromas and flavours change during the maturing process. As such, a 24 month-old Parmigiano-Reggiano keeps its milky flavours but its hints of melted butter are more conspicuous. It can be served simply, accompanied by bread and wine, or as a topping on pasta or salad. It can also be used in recipes for stuffing fresh pasta and preparing meat dishes.
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Product of Italy
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Lactose free
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G.M.O. Free
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Gluten free
Recipes
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Sun-Dried Tomato, Kale and Almond Pesto
Sun-Dried Tomato, Kale and Almond PestoGarlic, Rosemary and Parmesan Roasted Chickpeas
Garlic, Rosemary and Parmesan Roasted ChickpeasCheese Crostini Topped With Ricotta and Strawberry-Basil Salsa
Cheese Crostini Topped With Ricotta and Strawberry-Basil Salsa
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These medium-bodied wines offer supple tannins that often carry a certain roundness. They are usually dominated by aromas of ripened fruit or woody notes (toast, coffee or vanilla).
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With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Our cheeses can be purchased in many points of sale across Canada. Find the one nearest you!