Organic Modenese White Parmigiano Reggiano 100 months
An 8 year long curing process to create a cheese with no rivals
The White Modenese Cow was very widespread until the fifties in the province of Modena, but it was replaced by “more productive” bovine breeds and is now at risk of extinction, along with a piece of our agronomic culture.
Its milk offers an optimal balance between milk and protein and a high frequency of the B gene of K-caseins which improve its dairy qualities.
We let the cheese cure for 100 months, allowing the structure to change and reach its sensory apex, with an elevated presence of tyrosine granules, an enjoyable acidity and an unexpected sweetness.