Mountain Parmigiano-Reggiano
Special landscapes make special cheeses, just like our Parmigiano-Reggiano DOP, produced within the Parma East Apennines Mountain Community!
The secret of this speciality lies in the Tuscan-Emilian Apennines, where cows can breathe a better air and graze feeding on herbs and hays of high quality.
They produce high-quality milk so we can create a truly unique cheese.
The secret of this speciality lies in the Tuscan-Emilian Apennines, where cows can breathe a better air and graze feeding on herbs and hays of high quality.
They produce high-quality milk so we can create a truly unique cheese.
A taste of heaven
The Parmigiano-Reggiano from the Società Agricola Saliceto takes cheese to new heights!How?
- The milk comes directly from our cows, raised in the green pastures of the Apennines near Langhirano.
- All of our animals are fed primarily with fodder from our farm, which is also located in the Apennines.
- Our cheese factory is also found in the heart of the mountains, just a few kilometres from the farm where we raise and milk our cows.
Traditional vs Mountain Parmigiano-Reggiano: what's the difference?
Our Parmesan is set apart from classic Parmigiano-Reggiano by its intense yellow colour.But the real difference is in the taste! When it hits your palate, our Parmigiano-Reggiano reveals its true character: the unique aromas and flavours of the mountain pastures give the cheese a strong, distinctive and complex taste, especially when it is aged for 24/36 months.
The result is something truly special: have you tried it yet?
At the heights of flavour, there is our Mountain Parmesan
Not everyone manages to climb the top, but those who do are special... like our selection of Mountain Parmigiano Reggiano! These forms meet particular criteria, requested directly by the Parmigiano Reggiano Cheese Consortium:- They are produced with 100% milk milked in stables in mountain areas, where the cows breathe good air
- More than 60% of the cows' feed is grown in the mountain area (so it's super genuine!)
- They undergo a dairy and maturing period of at least 12 months, in a mountain area or a maximum of 30 km from the administrative border of the mountain area
- At 20 months old they are subjected to a special selection, with a "hammer" evaluation by the Consortium's experts
- They receive a sensorial evaluation (tasting group) and chemical composition analysis
- They have the obligation to display the name of the producing dairy on the label
Mountain Parmesan: what's the difference?
As you may have understood, we are talking about a unique and high quality Parmesan!
But how does it differ from the normal one? First of all, with a stronger and sweeter flavour. But also from the seasoning, which keeps better.
To your eyes you will notice that the paste is whiter, while to your nose you will be surprised by its intense aroma with hints of grass.
Oh, and let's not forget its nutritional values: rich in proteins, calcium and phosphorus and lactose-free (thanks to 24 months of maturation), it is a real panacea, easy to digest.
In short, a truly unmistakable cheese!
