EXCELLENCE DAIRY CHEESE NEWS & EVENTS MEMBERS SORT CONTACT US Our cheese Our cheese His Majesty the Parmigiano Reggiano. There are rules for making Parmesan, which we respect and surpass. Because absolute goodness does not arise only from respect for the rules, but is made of genuine ingredients wisely worked by man, from experience and mastery. Because the real difference is in the hands of those who make Parmigiano Reggiano. The particularities of the processing of our Parmigiano Reggiano are given by the territory, by the local fodder and by the ability of our men, who have been making Parmigiano for over 140 years. The milk is that of our members, which we collect directly twice a day, never traveling more than 10 km. Once it arrives at the Dairy, the evening milk is left to skim and then it is combined with the milk collected in the morning. This is one of the characteristics that makes our Parmigiano Reggiano an excellent Parmigiano Reggiano: we are so sure of the quality of our Members' milk that, by combining it, we are able to maintain a consistency of absolute quality. This is one of the main characteristics that makes our Parmigiano Reggiano an excellent Parmigiano Reggiano: we are so sure of the quality of our Members' milk that, by mixing it, we are able to maintain a consistency of absolute quality. Few can afford it. We add natural rennet, salt and no additives to the milk, the rest is done by the action of heat, the art of the dairyman and time. Even the aging has something noble, from 12 to 36 months, it follows the slow rhythm of the seasons, without artificial variations in temperature and humidity. Because the king of cheeses, to be excellent and enhance its organoleptic qualities, needs time, a lot of time. 24 months March 17th Today we opened a 24 month form. The light yellow of the paste made perceive a soft graininess, delicate as its scent of milk and fresh grass. As soon as we tasted it, we first felt the grainy consistency, then the friability, and finally the solubility. Such a young Parmigiano Reggiano left us a for READ MORE 30 months 28 gennaio Oggi abbiamo assaggiato una forma di 30 mesi, il colore era giallo paglierino, guardandolo abbiamo ritrovato la classica consistenza granulosa, con qualche scaglia bianca. Il sentore di burro fuso, frutta secca e noce moscata riempiva tutta la stanza. Appena assaggiato si è sciolto in bocca con un pizzico di piccante dato dalla stagiona LEGGI DI PIÙ 36 mesi 8 maggio 36 mesi di Parmigiano Reggiano! Quando lo abbiamo aperto, il profumo era inebriante, di spezie, soprattutto di noce moscata. Il colore era di un giallo molto scuro e la granulosità notevole, con scaglie bianche molto evidenti. Intenso, ma molto solubile si è sciolto immediatamente in bocca. Ci ha lasciato qualcosa di piccante, ma se LEGGI DI PIÙ CASEIFICIO CARAMASCHE SOC. COOP. | Via Caramasche 29, 46020 PEGOGNAGA MN | Tel. 0376/558356 | REA MN: 94073 | Office Reg. Impr. of MN: MN030-3271 2021 © Caseificio Caramasche Soc. Coop. | CF and PI 00153950209 | Privacy | Cookies Policy | internet marketing