Parmigiano Reggiano DOP "La Gigantina" 30 mesi 300g

La Gigantina takes its name from the large size of the wheels we choose to bring the consumer an extraordinary cheese. The quality of the paste is harmonious and uniform, the color is light straw yellow, the aroma is full and rich in herbaceous notes. On the palate this cheese amazes those who taste it for the complexity of flavors and the fantastic balance between light flavor and soft sweetness, giving its best after 30 months of maturation.

• How it was born " La Gigantina": Our more than fifty years of dairy tradition has made us feel obliged towards our loyal consumers to offer the market a truly "special" Parmigiano Reggiano, a unique and inimitable product that can arouse emotions in those who taste it sensory truly unrepeatable. It was born from our enormous passion for Parmigiano Reggiano "LA GIGANTINA" which takes its name from the abundant dimensions of the wheels we have chosen to promote our creed. This extraordinary Parmigiano Reggiano, which we offer with an average maturation of 30 months, has a lively light straw color and an intense olfactory complexity, dominated by hints of fresh milk and herbaceous and dried fruit notes. On the palate the absolute balance between light flavor and soft sweetness typical of freshly milked raw milk stands out. "A sublime emotion not to be missed!"

SPECIFIC NOTES: Parmesan wedge Reggiano DOP matured for 30 months in vacuum shrink wrap. It is also suitable for people intolerant to cow's milk proteins. It is also characterized as a lactose-free food.

ORGANOLEPTIC CHARACTERISTICS: Outer appearance light straw color Crust thickness mm. Approximately 5 Appearance tiny and fine rind Tiny holes Taste fragrant, delicate, not spicy.

ORIGIN: Emilia Romagna.

INGREDIENTS: Milk, salt, rennet.

ADDITIVES AND PRESERVATIVES: None.

STORAGE METHOD: Temperature between 4/8°.

AVERAGE EXPIRY: 5/8 months.

PRODUCER: Montanari & Gruzza S.p.A. - Via Roma 90, 42049 S. Ilario d'Enza (RE)

Average nutritional values per 100 g of Parmigiano Reggiano Energy value kJ 1671 kcal 402 Fats (g) of which: - saturated fatty acids (g) 30 20 Carbohydrates (g) of which: - sugars (g) 0 0 Protein (g) 32 Salt (g) 1,6

The Story of Montanari&Gruzza

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.
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.
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.
Patience: like the slow passage of time, season after season, necessary to produce a Parmigiano Reggiano to the maximum of its organoleptic qualities.
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.