<p>The Bruna Alpina cow has been present in Italy for more than a century, particularly in rough terrain and high pastures. The greatness of its milk lies in the higher amount of protein it contains. Bruna's milk is a strong milk rich in nutritional values: this richness becomes a cheese with magnificent organoleptic characteristics. Sweet on the palate, with a full flavour, with an aromatic and intense aroma. All characteristics that make this product unique and special.</p>
<ul>
<li>Features: Sweeter and more aromatic. From the white gold of Italian Bruna Alpina, milk of <strong>superior quality</strong>, comes this Parmigiano Reggiano of absolute value. <strong>The Bruna Alpina cow</strong> has been present in Italy for 150 years, especially in the high pastures with the most impervious terrain.
<p>It is a docile animal, with a brown coat, with a sweet and deep gaze. The uniqueness of its milk derives from the <em>higher quantity of proteins contained in it</em>, especially the casein which is of fundamental importance to achieve the extraordinary quality level of our Parmigiano Reggiano DOP di solabruna®, which <strong>it is sweeter and more aromatic</strong> than a normal Parmigiano Reggiano as demonstrated by authoritative studies carried out at numerous Italian university institutes. 'Italialleva' transparently ensures the origin of the product in the completeness of its production chain. It is a guarantee that cannot be bought, it is obtained with work and seriousness, a distinctive sign of extraordinary quality for the consumers of our great product.</p>
</li>
</ul>
<p><strong>SIZE / WEIGHT:</strong> 300 grams.</p>
<p><strong>SPECIFIC NOTES:</strong> Parmigiano Reggiano DOP wedge aged 24 months in vacuum bag and outside in paper.</p>
<p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Light straw colour. Crust thickness mm. about 5. Appearance minute and fine rind. Minute holes. Fragrant, delicate, not spicy flavour.</p>
<p><strong>ORIGIN:</strong> Emilia Romagna.</p>
<p><strong>INGREDIENTS:</strong> Milk, salt, rennet.</p>
<p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p>
<p><strong>STORAGE METHOD:</strong> temperature between 4/8°.</p>
<p><strong>AVERAGE EXPIRY:</strong> 5/8 months.</p>
<p><strong>PRODUCER:</strong> Montanari & Gruzza S.p.A. - Via Roma 90, 42049 S. Ilario d'Enza (RE)</p>
<p>AVERAGE NUTRITIONAL VALUES per 100 g Energy 1671 kJ 402 kcal Fats of which saturated fatty acids 30 g 20 g Carbohydrates of which sugars 0 g 0 g Proteins 32 g Salt 1.6 g</p>
<h3>The Story of Montanari&Gruzza</h3>
<p>We were born there, seventy years ago, on the Via Emilia. The road that crosses a territory where centuries-old, indeed millenary, tradition has been nourished by innovation and development.<br />A territory where great products of the Italian gastronomic tradition have been born, children of patience, passion and hard work. In a peasant society, used to living on little, to ingenuity to get out of the misery of past eras.<br />The daily collection of the surfacing cream to produce Butter in the Parmigiano Reggiano-producing dairies, the selection and care of the cheese itself , show the link with the environment and the territory that has been familiar to us since the beginning of our history in the middle of the last century.<br />Patience: like the slow passage of time, season after season, necessary to produce a Parmigiano Reggiano to the maximum of its organoleptic qualities.<br />Ingenuity because even today we use technological intuitions that are hundreds of years old. Parmigiano Reggiano is based on an extremely complex production method: the characteristics of the pasta and the raw use of the milk, without anti-fermentatives and preservatives, require extraordinary wisdom. Wisdom that is handed down in oral teaching from the master cheesemaker to the cheese factory boy, as from father to son, in the succession of generations.</p>
Price
zł87.99