Over 45 years’
The mountain Parmigiano Reggiano PDO Malandrone 1477 is a fine cru, made with milk from Friesian cattle and strongly linked to its territory of origin, from which it inherits a unique and unmistakable aroma.
Defined by Gambero Rosso (Italy’s first food and wine multimedia publishing group) as the “one-off Parmigiano Reggiano”, this cheese stands out for its extraordinary aging, which goes up to 120 months.
The Parmigiano Reggiano PDO of the Malandrone Company contains all the scents of mountain pastures. Its own Parmigiano Reggiano particular aroma derives from the magnificent territory of Frignano (located in the Province of Caserta in the Italian Campania region), more particularly form a small luxuriant oasis of wild herbs at 700 m above sea level and from the milk of Friesian cows bred with care and respect and left to graze freely.
The different varieties of the aged mountain Malandrone 1477 Parmigiano Reggiano PDO have intense, balanced and involving aromas:
Milk, fresh butter, herbal scents.
Butter, milk, hay.
Melted butter, hay, dried fruits (almonds).
Dried fruits (walnuts), dried mushrooms, melted butter.
Spices (nutmeg), dried fruit and a delicate taste of meat broth.
Spices, taste of meat broth, toasted chocolate.
History and curiosities
All the cows that produce the milk used for the production of this extraordinary Parmigiano Reggiano were born and reared in the Malandrone company, which takes care of their well-being with great attention.
The company’s 150 Friesian cows live in stables where they can move freely and graze in the wild within a radius of 6 km from the company, enjoying a natural forage of wild herbs.
26-36 months: the less aged varieties of Parmigiano Reggiano perfectly pair with sparkling white wines, such as Champagne and Prosecco, enhancing each other’s taste. They can be universally used in cooking.
48-72 months: the medium-aged varieties of this cheese are often paired with young red wines, such as Pinot, Noir, Merlot, Amarone and Chianti; or with still white wines. These product varieties are perfect for the completion of classic dishes such as risotto, soups, stuffed pasta and polenta.
84-120 months: the long-aged Parmigiano Reggiano is usually paired with very old red wines, such as Brunello di Montalcino and Amarone; with well-aged liqueur wines such as the Passito di Pantelleria, Marsala and Porto; and with spirits such as Whiskey – even peated – Rum, Nocino and Vermouth.
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