He patient rest on the long wooden boards of the large wheels of Parmigiano Reggiano for 40 long months.
Live cheese ripens, increases its aromas; the fragrance is heady, develops and sharpens the taste; the texture becomes more dense and crumbly and the color even more intense.
The small white crystals that form in the cheese, a clear sign of a long aging, are agglomerates of Tyrosine, one of the essential amino acids released by the long aging process. The precious milk proteins, diffi cult to digest for most, thus become easier to assimilate thanks to their breakdown,expressing a great harmony of organoleptic and sensory values.
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