Parmigiano Reggiano Parmesan 60 Months 300g - ilikeitalianfood
Malandrone 1477

Parmigiano Reggiano Parmesan 60 Months 300g

15,80€
/
  • In stock, ready to ship
  • Inventory on the way

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.

  • Weight: approx. 300g air-dried
  • Region: Emilia Romagna
  • Ingredients: Milk, salt, rennet
  • Storage temperature: 4° C
  • Storage: Store in a cool and dry place
  • Shelf-life: 6 months

Nutritional Information per 100g

Energy: 1671 kj
Energy alt: 402 kcal
Fat: 29.7 g
- of which saturates: 19.6 g
Carbohydrates: 0 g
- of which sugars: 0 g
Protein: 32.4 g
Salt: 1.6 g

Allergens: milk and derivatives.

Delivering To  UE

European Union deliveries within 2-3 working days starting from €10.00

Delivering To  UK

United Kingdom deliveries within 3-4 working days starting from €15.00 - Alcoholic products such as wines and spirits cannot be shipped to the UK.

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Origin

Emilia Romagna

Ask any Italian where their favourite place to eat is, and their response will undoubtedly be “mamma’s kitchen”. But if we change the context of the question and extend it to include a wider area, the answer will most likely be Emilia-Romagna. Our region's cuisine is one of the finest in the world. There are a number of reasons for this, each one tastier than the next. Just think of Emilia-Romagna's vast collection of PDO (Protected Designation of Origin) and PGI (Protected Geographical Indication) products, which are not easy to come by elsewhere.

Producer
Malandrone 1477

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.

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