Parmigiano Reggiano DOP Riserva

This cru Parmigiano Reggiano is selected from Guffanti in "toll" (as they are called cheese factories dedicated to the production of the "King" of Italian cheeses) in the provinces of Parma and Reggio Emilia and Modena working from milk from cows of their own stable business (so no milk run consortilmente). The daily production is therefore limited to a few forms. The cattle also, in the period from spring to autumn, is also fed with pasture grass Apennine located at altitudes of up to 7-800 meters.
Grazing by high hills or mountains is a special feature for Parmigiano Reggiano cheese that is traditionally and typically plain, but the use of these pastures, which began in the first half of the twentieth century, allows you to get a latte and then cheese with a very strong organoleptic qualities. Obviously a proper aging in suitable premises, also extended beyond the two years considered "canonical" is able to further develop these excellent features.

Organoleptic characteristics

Aspect and texture
hard cheese with a grainy texture and pale yellow color more or less dark depending on the length of the ripening
harmonious, dry and intense, with notes of herbs if made ​​with milk from livestock fed on pasture
Serving suggestions
Bodied red wines and aged, but also sparkling white wines when young. Fresh fruit (pears Kaiser), mustard pumpkin. Balsamic Vinegar of Modena, homemade bread

Technical characteristics

cow's milk, skimmed, raw
Production method
cooked, pressed
in brine
1 year minimum
Production period
all over the year
32% Mgss
24-40 kg
l 35-45 cm, h. 18-24 cm
"caselli" in Apennine area of the provinces of Parma, Reggio Emilia, Modena
Whole cheese code
Cutted cheese code

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