{"id":11220158350,"title":"Luigi Guffanti Parmigiano Reggiano Riserva (forma)","handle":"luigi-guffanti-parmigiano-reggiano-riserva-forma","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003ePrice by KG\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThis Parmigiano Reggiano is selected from Guffanti in “toll” (as they are called cheese factories dedicated to the production of the “King” of Italian cheeses) in the provinces of Parma and Reggio Emilia and Modena working from milk from cows of their own stable business (so no milk run consortilmente). The daily production is therefore limited to a few forms. The cattle also, in the period from spring to autumn, is also fed with pasture grass Apennine located at altitudes of up to 7-800 meters.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eGrazing by high hills or mountains is a special feature for Parmigiano Reggiano cheese that is traditionally and typically plain, but the use of these pastures, which began in the first half of the twentieth century, allows you to get a latte and then cheese with a very strong organoleptic qualities. Obviously a proper aging in suitable premises, also extended beyond the two years considered “canonical” is able to further develop these excellent features.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eOrganoleptic characteristics\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr class=\"even first\"\u003e\n\u003cth class=\"feature\"\u003eAspect and texture:\u003c\/th\u003e\n\u003cth\u003ehard cheese with a grainy texture and pale yellow color more or less dark depending on the length of the ripening\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eTaste:\u003c\/th\u003e\n\u003cth\u003eharmonious, dry and intense, with notes of herbs if made with milk from livestock fed on pasture\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even last\"\u003e\n\u003cth class=\"feature\"\u003eServing suggestions:\u003c\/th\u003e\n\u003cth\u003eBodied red wines and aged, but also sparkling white wines when young. Fresh fruit (pears Kaiser), mustard pumpkin. Balsamic Vinegar of Modena, homemade bread\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eTechnical characteristics\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr class=\"odd first\"\u003e\n\u003cth class=\"feature\"\u003eMilk:\u003c\/th\u003e\n\u003cth\u003ecow's milk, skimmed, raw\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eProduction method:\u003c\/th\u003e\n\u003cth\u003eartisanal\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003ePaste:\u003c\/th\u003e\n\u003cth\u003ecooked, pressed\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eSalting:\u003c\/th\u003e\n\u003cth\u003ein brine\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eRipening:\u003c\/th\u003e\n\u003cth\u003e1 year minimum\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eProduction period:\u003c\/th\u003e\n\u003cth\u003eall over the year\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eFats:\u003c\/th\u003e\n\u003cth\u003e32% Mgss\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eWeight:\u003c\/th\u003e\n\u003cth\u003e24-40 kg\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eSize:\u003c\/th\u003e\n\u003cth\u003el 35-45 cm, h. 18-24 cm\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even last\"\u003e\n\u003cth class=\"feature\"\u003eProducers:\u003c\/th\u003e\n\u003cth\u003e\"caselli\" in Apennine area of the provinces of Parma, Reggio Emilia, Modena\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"recipe-title-sidebar no-image\"\u003e\n\u003cdiv class=\"recipe-title-wrapper\"\u003e\n\u003cdiv class=\"title-source\"\u003e\n\u003ch1 itemprop=\"name\"\u003eParmigiano-Reggiano with Balsamic Vinegar\u003c\/h1\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"content-container\"\u003e\n\u003cdiv class=\"content-and-rail\"\u003e\n\u003cdiv class=\"main has-rail no-image\"\u003e\n\u003cdiv class=\"recipe-and-additional-content\"\u003e\n\u003cdiv class=\"recipe-content\"\u003e\n\u003cdiv class=\"recipe-summary\"\u003e\n\u003cdl class=\"summary-data\"\u003e\n\u003cdt class=\"yield\"\u003e\u003c\/dt\u003e\n\u003cdd class=\"yield\" itemprop=\"recipeYield\"\u003eServes 4 as an hors d'oeuvre or cheese course\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ingredients-info\"\u003e\n\u003ch2 class=\"section-title\"\u003eIngredients\u003c\/h2\u003e\n\u003col class=\"ingredient-groups\"\u003e\n\u003cli class=\"ingredient-group\"\u003e\n\u003cul class=\"ingredients\"\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003ea 1\/2-pound piece Parmigiano-Reggiano\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e1 tablespoon aged balsamic vinegar* (preferably aceto balsamico tradizionale extra vecchio\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli class=\"ingredient-group\"\u003e\n\u003cul class=\"ingredients\"\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e*available at some specialty foods shops and by mail order from Dean \u0026amp; DeLuca, tel. (800) 999-0306, ext. 269\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"instructions\" itemprop=\"recipeInstructions\"\u003e\n\u003ch2 class=\"section-title\"\u003ePreparation\u003c\/h2\u003e\n\u003col class=\"preparation-groups\"\u003e\n\u003cli class=\"preparation-group\"\u003e\n\u003col class=\"preparation-steps\"\u003e\n\u003cli class=\"preparation-step\"\u003eWith a small knife break parmigiano-reggiano into bite-size chunks and transfer to a plate. Drizzle cheese evenly with 1 1\/2 teaspoons vinegar and let stand 15 minutes. Drizzle cheese with remaining 1 1\/2 teaspoons vinegar.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","published_at":"2015-10-02T16:12:00+05:30","created_at":"2017-07-29T17:43:29+05:30","vendor":"Luigi Guffanti","type":"Cheese","tags":["Cheese"],"price":1600,"price_min":1600,"price_max":1600,"available":false,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":44322352078,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"Luigi Guffanti Parmigiano Reggiano Riserva (forma)","public_title":null,"options":["Default Title"],"price":1600,"weight":250,"compare_at_price":null,"inventory_quantity":0,"inventory_management":"shopify","inventory_policy":"deny","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/Colosseum_Product_Catalogue_2017-133.jpg?v=1501334059"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/Colosseum_Product_Catalogue_2017-133.jpg?v=1501334059","options":["Title"],"content":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003ePrice by KG\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThis Parmigiano Reggiano is selected from Guffanti in “toll” (as they are called cheese factories dedicated to the production of the “King” of Italian cheeses) in the provinces of Parma and Reggio Emilia and Modena working from milk from cows of their own stable business (so no milk run consortilmente). The daily production is therefore limited to a few forms. The cattle also, in the period from spring to autumn, is also fed with pasture grass Apennine located at altitudes of up to 7-800 meters.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eGrazing by high hills or mountains is a special feature for Parmigiano Reggiano cheese that is traditionally and typically plain, but the use of these pastures, which began in the first half of the twentieth century, allows you to get a latte and then cheese with a very strong organoleptic qualities. Obviously a proper aging in suitable premises, also extended beyond the two years considered “canonical” is able to further develop these excellent features.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eOrganoleptic characteristics\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr class=\"even first\"\u003e\n\u003cth class=\"feature\"\u003eAspect and texture:\u003c\/th\u003e\n\u003cth\u003ehard cheese with a grainy texture and pale yellow color more or less dark depending on the length of the ripening\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eTaste:\u003c\/th\u003e\n\u003cth\u003eharmonious, dry and intense, with notes of herbs if made with milk from livestock fed on pasture\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even last\"\u003e\n\u003cth class=\"feature\"\u003eServing suggestions:\u003c\/th\u003e\n\u003cth\u003eBodied red wines and aged, but also sparkling white wines when young. Fresh fruit (pears Kaiser), mustard pumpkin. Balsamic Vinegar of Modena, homemade bread\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eTechnical characteristics\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr class=\"odd first\"\u003e\n\u003cth class=\"feature\"\u003eMilk:\u003c\/th\u003e\n\u003cth\u003ecow's milk, skimmed, raw\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eProduction method:\u003c\/th\u003e\n\u003cth\u003eartisanal\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003ePaste:\u003c\/th\u003e\n\u003cth\u003ecooked, pressed\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eSalting:\u003c\/th\u003e\n\u003cth\u003ein brine\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eRipening:\u003c\/th\u003e\n\u003cth\u003e1 year minimum\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eProduction period:\u003c\/th\u003e\n\u003cth\u003eall over the year\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eFats:\u003c\/th\u003e\n\u003cth\u003e32% Mgss\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eWeight:\u003c\/th\u003e\n\u003cth\u003e24-40 kg\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eSize:\u003c\/th\u003e\n\u003cth\u003el 35-45 cm, h. 18-24 cm\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even last\"\u003e\n\u003cth class=\"feature\"\u003eProducers:\u003c\/th\u003e\n\u003cth\u003e\"caselli\" in Apennine area of the provinces of Parma, Reggio Emilia, Modena\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"recipe-title-sidebar no-image\"\u003e\n\u003cdiv class=\"recipe-title-wrapper\"\u003e\n\u003cdiv class=\"title-source\"\u003e\n\u003ch1 itemprop=\"name\"\u003eParmigiano-Reggiano with Balsamic Vinegar\u003c\/h1\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"content-container\"\u003e\n\u003cdiv class=\"content-and-rail\"\u003e\n\u003cdiv class=\"main has-rail no-image\"\u003e\n\u003cdiv class=\"recipe-and-additional-content\"\u003e\n\u003cdiv class=\"recipe-content\"\u003e\n\u003cdiv class=\"recipe-summary\"\u003e\n\u003cdl class=\"summary-data\"\u003e\n\u003cdt class=\"yield\"\u003e\u003c\/dt\u003e\n\u003cdd class=\"yield\" itemprop=\"recipeYield\"\u003eServes 4 as an hors d'oeuvre or cheese course\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ingredients-info\"\u003e\n\u003ch2 class=\"section-title\"\u003eIngredients\u003c\/h2\u003e\n\u003col class=\"ingredient-groups\"\u003e\n\u003cli class=\"ingredient-group\"\u003e\n\u003cul class=\"ingredients\"\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003ea 1\/2-pound piece Parmigiano-Reggiano\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e1 tablespoon aged balsamic vinegar* (preferably aceto balsamico tradizionale extra vecchio\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli class=\"ingredient-group\"\u003e\n\u003cul class=\"ingredients\"\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e*available at some specialty foods shops and by mail order from Dean \u0026amp; DeLuca, tel. (800) 999-0306, ext. 269\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"instructions\" itemprop=\"recipeInstructions\"\u003e\n\u003ch2 class=\"section-title\"\u003ePreparation\u003c\/h2\u003e\n\u003col class=\"preparation-groups\"\u003e\n\u003cli class=\"preparation-group\"\u003e\n\u003col class=\"preparation-steps\"\u003e\n\u003cli class=\"preparation-step\"\u003eWith a small knife break parmigiano-reggiano into bite-size chunks and transfer to a plate. Drizzle cheese evenly with 1 1\/2 teaspoons vinegar and let stand 15 minutes. Drizzle cheese with remaining 1 1\/2 teaspoons vinegar.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e"}

Luigi Guffanti Parmigiano Reggiano Riserva (forma)

Product Description
QAR 16
Maximum quantity available reached.

Price by KG

This Parmigiano Reggiano is selected from Guffanti in “toll” (as they are called cheese factories dedicated to the production of the “King” of Italian cheeses) in the provinces of Parma and Reggio Emilia and Modena working from milk from cows of their own stable business (so no milk run consortilmente). The daily production is therefore limited to a few forms. The cattle also, in the period from spring to autumn, is also fed with pasture grass Apennine located at altitudes of up to 7-800 meters.


Grazing by high hills or mountains is a special feature for Parmigiano Reggiano cheese that is traditionally and typically plain, but the use of these pastures, which began in the first half of the twentieth century, allows you to get a latte and then cheese with a very strong organoleptic qualities. Obviously a proper aging in suitable premises, also extended beyond the two years considered “canonical” is able to further develop these excellent features.

 

Organoleptic characteristics
Aspect and texture: hard cheese with a grainy texture and pale yellow color more or less dark depending on the length of the ripening
Taste: harmonious, dry and intense, with notes of herbs if made with milk from livestock fed on pasture
Serving suggestions: Bodied red wines and aged, but also sparkling white wines when young. Fresh fruit (pears Kaiser), mustard pumpkin. Balsamic Vinegar of Modena, homemade bread
Technical characteristics
Milk: cow's milk, skimmed, raw
Production method: artisanal
Paste: cooked, pressed
Salting: in brine
Ripening: 1 year minimum
Production period: all over the year
Fats: 32% Mgss
Weight: 24-40 kg
Size: l 35-45 cm, h. 18-24 cm
Producers: "caselli" in Apennine area of the provinces of Parma, Reggio Emilia, Modena

 

 

Parmigiano-Reggiano with Balsamic Vinegar

Serves 4 as an hors d'oeuvre or cheese course

Ingredients

    • a 1/2-pound piece Parmigiano-Reggiano
    • 1 tablespoon aged balsamic vinegar* (preferably aceto balsamico tradizionale extra vecchio
    • *available at some specialty foods shops and by mail order from Dean & DeLuca, tel. (800) 999-0306, ext. 269

Preparation

    1. With a small knife break parmigiano-reggiano into bite-size chunks and transfer to a plate. Drizzle cheese evenly with 1 1/2 teaspoons vinegar and let stand 15 minutes. Drizzle cheese with remaining 1 1/2 teaspoons vinegar.

Related Products