|Product code||PARMIGIANO 1KG|
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Parmigiano Reggiano is a hard DOP cheese, produced with raw cow's milk, partially skimmed for surfacing, without the addition of additives or preservatives.
The production area of Parmigiano Reggiano includes the provinces of Parma, Reggio Emilia, Modena, Bologna to the left of the Reno river and Mantova to the south of the river Po.
The cheese can be eaten in flakes or grated. The best seasoning must not be less than 24 months. In important gastronomic events, and in specialized tasting shops, it is possible to find and taste forms of Parmigiano Reggiano, mostly produced with Reggiana Red Race cow milk, very seasoned, in perfect conditions: the right contrast between flavor, succulence, sweet tendency , fatty, spicy, aromatic, and a persistence on the palate almost interminable, the result of the concentration of flavors given by the very long seasoning in optimal conditions.
PARMIGIANO REGGIANO CHEESE SOUFFLÉ
100 g Parmigiano Reggiano
100 g flour
½ litre milk
2 knobs of butter
salt and pepper
Mix the flour with a half glass of cold water, pour the mix in a pot and, with a low flame, gradually add the hot milk.
Before coming to a boil, add the grated Parmigiano Reggiano cheese. Remove from the flame and continue to stir while adding the egg yolks one at a time, salt and pepper. Finally, whip the egg whites and then add gradually to the mix. Pour into a mould, which has been previously buttered and floured. Cook in a well-heated oven (220ºC) for approximately a half hour.
The weight of the product can vary by 15% depending on the ageing, they are artisanal and the seasoning varies its weight
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