{"product_id":"cavola-993-parmigiano-reggiano-24-monate","title":"Parmigiano Reggiano – 24 Months","description":"\u003ch2\u003eCavola 993 – Parmigiano Reggiano – Matured for 24 months\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eCavola 993 Parmigiano Reggiano\u003c\/strong\u003e mountain parmesan is \u003cstrong\u003ematured for 24 months\u003c\/strong\u003e. It is grainy and slightly crumbly, with the right balance between mildness and flavor, with sweet notes of fruit and nuts and spicy notes reminiscent of meat broth. This is what creates the so-called Umami effect. It grates well, pairs perfectly with pasta and medium-bodied wines.\u003c\/p\u003e\n\u003ch3\u003eCavola 993 – everything from the mountains\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eCavola 993 produces in the mountains,\u003c\/li\u003e\n\u003cli\u003ein an unspoiled environment with meadows and forests\u003c\/li\u003e\n\u003cli\u003eat the foot of the Tuscan-Emilian Apennines at an altitude of 900m\u003c\/li\u003e\n\u003cli\u003eThey preserve the tradition of our homeland\u003c\/li\u003e\n\u003cli\u003eThey use pure water from a 2120m deep spring from Mount Cusna\u003c\/li\u003e\n\u003cli\u003eCavola 993 uses no chemical fertilizers or pesticides\u003c\/li\u003e\n\u003cli\u003eThe cows are fed with 100% natural feed\u003c\/li\u003e\n\u003cli\u003eThe cows are milked on the alpine pasture\u003c\/li\u003e\n\u003cli\u003eThe milk is of high quality\u003c\/li\u003e\n\u003cli\u003eAfter salting, the long maturation follows, also in the mountains\u003c\/li\u003e\n\u003cli\u003eThe Parmigiano Reggiano 993 reveals its character even at a young age\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eParmigiano Reggiano – 900 years of cheese tradition\u003c\/h4\u003e\n\u003cp\u003eParmigiano Reggiano has been protected by the DOP seal since 1955. Since June 1996, it has been recognized as a product with a protected designation of origin. Written sources show that this hard cheese, colloquially known as Parmesan, has been produced in Emilia Romagna in almost unchanged form for 800 years. Production is now regulated by the Consorzio del Formaggio Parmigiano Reggiano and each cheese is marked with a seal (brand mark). More than 500 liters of milk are needed for a nearly 40 kg cheese wheel in the typical shape. The silage-free raw milk used is brought to the cheese dairy within 3 hours of milking and gently heated in copper vats with the addition of calf rennet. With the spino, the cheese harp, the curdled milk is cut into fine pieces (curd). Casein and whey separate during this process. The finer the curd, the firmer the cheese. The curd is lifted out of the whey with the help of a large cloth and placed in the round, typical molds, also called fascere, to drain. The cheese then rests for two to three days before being repeatedly dipped in brine for over three weeks. This allows it to absorb the necessary amount of salt for the long ripening period, which preserves the cheese and makes it storable. Afterwards, the cheese ripens in air-conditioned storage rooms for at least 12, but usually 24 months. The finished Parmigiano Reggiano has a minimum fat content of 32% in the dry matter and may now bear the consortium's seal. The Cavola 993 is a true natural product from Emilia Romagna.\u003c\/p\u003e","brand":"Cavola 993","offers":[{"title":"250 g","offer_id":53073462526286,"sku":"050CAV002","price":9.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/parmigiano-24.jpg?v=1751006079","url":"https:\/\/nurgutes.eu\/en\/products\/cavola-993-parmigiano-reggiano-24-monate","provider":"nur Gutes","version":"1.0","type":"link"}