PARMIGIANO REGGIANO DOP over 60 months SUBLIME - 1kg vacuum-packed

PRATICHIERA SINGLE-MILK PARMIGIANO REGGIANO DOP MATR. CFPR 3275 - AGED OVER 60 MONTHS in vacuum-packed packaging.

Parmigiano Reggiano cheese from the Pratichiera dairy, aged for over 60 months, is rich in nutrients and particularly crumbly and grainy. Its flavor is more pronounced than that of the 40-month Parmigiano Reggiano, while maintaining pronounced notes of spice and dried fruit without being overly spicy.

Characteristics: This cheese is drier, crumbly, and grainy. The flavor is more assertive and complex in its aromas. Notes of spice, dried fruit, and hints of leather are even more prominent.

Pairings : Both with full-bodied, structured red wines and with dessert and sipping white wines. Try pairing it with honey and pair it perfectly with traditional balsamic vinegar from Modena or Reggio Emilia.

Parmigiano Reggiano contains neither lactose nor galactose.

In the hours immediately following cheesemaking, a rapid development of lactobacilli occurs, which ferment all the lactose present in the curd in about 6-8 hours.

Galactose, which is formed from lactose, is also rapidly metabolized and disappears completely within 24-48 hours.

Perfect for anyone who is lactose intolerant.

Parmigiano Reggiano cheese, as it is currently produced, aged, and stored, has excellent hygiene and health characteristics, making it a safe food for consumers. The production methods and maturation times are designed to inhibit the potential development of microbial species that could pose a potential health risk to consumers.

In fact, the most salient aspects on which the transformation of milk into Parmigiano Reggiano is based are:

• the use of ferments (obtained from natural cultures in whey and coming exclusively from the production environment) consisting of strains of thermophilic lactobacilli with strong acidifying activity and resistant to the cooking temperatures of the curd which bring the pH to values around 4.9-5.0 for 48.72 hours;
• the intense dehydration of the curd and the high final cooking temperature (55-56°C), with the curd remaining at a high temperature (above 50°C) for 8-10 hours;
• salting by immersion in saturated brine, at a temperature of 16-18°C, for 20-25 days (in mature cheese the salt content is approximately 1.4%);
• the long maturation process , which must last for at least 12 months and normally lasts up to 2 years (the cheese ready for consumption has a humidity of around 30%, a pH of 5.4-5.5 and a water activity of around 0.91);
• the consistency and thickness of the rind, which provide the cheese with natural protection against external agents.

The combination of these conditions, necessary for the qualitative success of the product, guarantees the recognized safety of the product from a hygienic-sanitary point of view.