We offer you here a piece - approx. 300 gr. of a Parmigiano Reggiano. The Parmigiano Reggiano is an extra hard cheese Parma and Reggio in the area Emilia Romagna. He matures at least 24 months only in 16-18°C and later in 10-12°C.
Parmigiano Reggiano fits very well to paste dishes, but also together with fruit, as an aperitif to the wine or after eating with grapes or dry fruits.
A hard cheese that is left to age for about a year and a half. The wheels are then wrapped in chestnut leaves which transform them and enrich them with a strong, exceptional flavour. It pairs well with great Langa wines but is ideal with important dark craft beer too.
Color: deep ruby to garnet red with a delicate shimmer of violet. Smell: The aroma reveals earthy, minerally notes masterfully underpinned with fruit components, with morello cherry and plum jam dominating. Taste: These peaty, spicy and yet velvety fruit notes also intrigue the palate, where this Lagrein Riserva presents itself with multilayered opulence and great complexity.
Gorgonzola dolce D.o.p. Extra - 1/8 da 1,5 kg
A cow's raw milk cheese of the Eggemairhof in Mühlwald which owes his name to the small, round form and the affinage with rosemary. Maturation approx. 40 days in the natural cellar.