Parmigiano Reggiano DOP stagionato

The production area is mainly and traditionally located in the provinces of Parma and Reggio Emilia, although it has been extended to parts of some surrounding provinces. Until a few decades ago, production took place in the typical octagonal 'caselli' that guaranteed a particular air circulation, and even today some archaic traditions have been maintained in the processing such as the use of copper, instead of stainless steel, for the cauldrons in which the cheese is prepared. The maturing process, if carried out under optimal conditions, can also happily exceed four years (the cheese, however, needs at least 36 months of maturing to express its full potential): to test the ripening of the cheeses, a screw-shaped needle 'turned' deep into the paste is used.

Organoleptic characteristics

Aspect and texture

hard, grainy texture and a more or less dark straw colour depending on the length of the maturing process

Taste

harmonious, dry and intense, with herbaceous notes if produced with milk from pasture-fed cattle

Serving suggestions

Full-bodied, aged red wines. Fresh fruit (Kaiser pears), pumpkin mostarda. Balsamic vinegar of Modena, homemade bread

Technical characteristics

Milk

cow, skimmed, raw

Production method

artisanal and industriale

Paste

cooked, pressed

Salting

in brine

Ripening

12 months minimum

Production period

all year round

Fats

32% Mgss

Weight

24-40 kg

Dimensions

diam. 35-45 cm, h. 18-24

Producers

producers who are members of the Consortium for the Production and Protection of Parmigiano reggiano DOP

Whole cheese code

0505016

Cutted cheese code

on request

Source

Type of milk

Buffalo

Cow

Goat

Mixed milk

Sheep

With the onset of spring, Luigi Guffanti 1876 is pleased to present a new range of goat cheeses, authentic jewels of the Italian dairy tradition. Produced exclusively with raw milk from Roccaverano goats (indigenous to the Alta Langa Astigiana area) reared in the wild in the mountainous and wooded meadows of the Province of Cuneo, on the border with Liguria, these cheeses encapsulate all the genuine flavour of uncontaminated nature. The goats, following the rhythms of the seasons, feed on wild and aromatic herbs, giving life to an extraordinarily rich and fragrant milk. Three characteristic formats are born from this raw material of excellence: Rocchino: compact and creamy, with a delicate flavour and pleasant grassy notes. Weight approx. 260 g. Tuma: soft and tasty, on the taste it highlights the characteristic flavour of spring pastureland.Weight approx. 300 g. Lingotto: with a velvety consistency and intense aroma, ideal for enriching chopping boards and gourmet aperitifs. Particularly suitable for catering (preparation and processing). Weight approx. 1 kg. Each taste tells the story of happy goats that graze in total serenity, respecting natural cycles and contributing to a healthy and balanced ecosystem. Discover the authentic flavours of spring with Luigi Guffanti 1876: tradition, nature and unmistakable taste in every form. Reserve your forms, so you can receive them fresh and soft and at the same time allow us to schedule production in the most efficient way. For information and orders, please contact us directly: sales@guffantiformaggi.com laura@guffantiormaggi.com elena@guffantiformaggi.com Luigi Guffanti – Allevatore di formaggi