Parmigiano Reggiano Classico 16 Months (corp order)

Parmigiano Reggiano Classico 24 Months is an artisanal masterpiece, revealing a spectrum of complex flavors and textures. The aroma greets you with roasted hazelnuts and sweet almonds, intertwined with hints of dried and fresh fruits like figs, apricots, apples, and pears. A subtle bouquet of fresh milk and a mild buttery essence complete this olfactory symphony. On the palate, it tantalizes with a balanced interplay of sweetness and savoriness: caramelized sugar and honey meld seamlessly with rich umami notes and a brothy depth. The cheese's iconic nutty flavors—both hazelnut and almond—are unmistakable, paired with the gentle tanginess of lactic acid. Its crystalline texture, marked by the presence of tyrosine crystals, contrasts beautifully with a firm, dense mouthfeel that softens into a creamy finish. Aged meticulously for 24 months, this Parmigiano Reggiano stands as a beacon of traditional methods and aging techniques, offering a multilayered experience that is unparalleled in the world of cheese.

Salads: Add grated or shaved Parmigiano Reggiano to Caesar salads or mixed-green salads with fruit like apples, pears, or grapes.

Pasta and Risotto: Elevate carbonara, spaghetti bolognese, or risotto with a fine grating of this cheese.

Meat and Fish Carpaccio: Shave Parmigiano Reggiano over beef or fish carpaccio for an added layer of savory richness.

Fruit and Nuts: Enjoy with fresh fruits like apples, pears, and grapes, or dried options like figs and apricots. Accompany with nuts such as almonds, walnuts, or hazelnuts for a delightful contrast.

Balsamic Vinegar: Drizzle aged balsamic vinegar of Modena or Reggio Emilia over chunks of Parmigiano Reggiano for a sweet and tangy contrast.

Wines: Pair with medium-bodied white wines like Pinot Grigio or Sauvignon Blanc, or robust red wines like Chianti, Lambrusco, or Barolo.

Parmigiano Reggiano boasts a rich history that stretches back to the 12th century. Initially crafted by Benedictine and Cistercian monks in Italy's Emilia-Romagna region, this cheese was designed to sustain monks during leaner times. Its historical significance is highlighted by its inclusion on the tables of historical figures such as Molière, who requested it on his deathbed, and Napoleon, who enjoyed it in salads. Today, it continues to charm the world, from the traditional kitchens of Italy to the avant-garde restaurants led by chefs like Massimo Bottura, who famously used Parmigiano Reggiano in his 'Risotto Cacio e Pepe', thereby saving the cheese industry after a devastating 2012 earthquake. It is celebrated annually on Parmigiano Reggiano Day, October 27th.