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Parmigiano Reggiano matured 60 months with a light straw yellow colour, always sweet, balanced and intense due to the use of 100% Milk from mountain pastures in Modena province. The tasting reveals hints of dry hay and melted butter. Good persistence on the palate.
Cheese to enjoy by itself at any time, during aperitifs, with sparkling wines, honey, beer jelly, full-bodied red wines or grated on broths and soups.
The weight of products as indicated on the label may slightly vary from the real weight of the delivery due to the small-scale artisanal production.
Parmigiano Reggiano is an essential product in the Italian cuisine. Our seasonings, of at least 24 months, represent our pleasure in waiting to obtain a quality Parmesan cheese with a wide aromatic profile. Giovanni Minelli - Owner
For over 100 years, Malandrone 1477 has been producing Parmigiano - Reggiano Export in the mountains of Pavullo nel Frignano. In the 2000s, Giovanni Minelli began to age its Parmigiano Reggiano going beyond the average ageing periods of 18-24 months and reaching the current period of 120 months (extremely rare) after years of experimenting. He discovered pleasant and intriguing flavours and aromas, previously unknown to him. The different types of ageing preserve balanced and intense aromas, never spicy.
Malandrone 1477 is recognized among the best producers of Parmigiano - Reggiano, proposing unique aged cheeses with rare complexity, intensity, and balance.
