Parmigiano Reggiano DOP Collina, 30 months

This Parmigiano is produced in dairy farms of the “Val d’Enza” using only milk from cattle that grazes in the nearby hilly areas. The Parmigiano wheels are then left to season in the ancient Cantarelli brick cellars for a minimum of 30 months.

A 30 months ageing period makes the Parmigiano crumblier and gives it a more granulated texture. The flavour is sharper and the notes of spices and dried fruit become absolutely predominant whilst maintaining its characteristic “sweetness”.