Parmigiano-Reggiano(DOP)Lait Cru/36Mois Extra vieux義大利帕瑪吉阿諾-荷吉阿諾硬質乳酪(生乳/36個月特熟成)

口感層次：外形如一顆巨大的鉻黃色的大鼓，鵝黃色的內芯，質地堅硬易碎，入口有濃濃的重奶油香氣，具有明顯的酪蛋白與糖結晶顆粒感，帶有新鮮鳳梨般的果氣，深層的堅果鹹香，後味綿長而濃郁。根據乳牛飲食的季節性，春天的乳酪顏色為淡黃色，帶有香草的芬芳。夏季生產的質地較乾風味更濃，秋天生產的酪蛋白含量最高，冬天受草料影響顏色偏淡但味道濃郁。

賞味方式：加熱便會融解，是全世界應用在烹飪用途上最廣泛的一款乳酪，麵包、醬汁、沙拉、義大利麵都可入菜料理。直接食用，可搭配清爽的白酒如夏多內(chardonnay)，強健的紅酒如義大利的Brunello, chianti,Rioja,Valpolicella,Crozes-Hermitage,cabernet sauvignon,Merlot或是甜點酒，白蘭地或威士忌更是最佳選擇。

保存方法：由於含水量極低，非常容易保存。購買開封後，用保鮮膜或防油紙包妥避免冰箱內其他食物解凍水的污染，而降低口感風味或腐壞。

Parmigiano-Reggiano is produced exclusively in the provinces of Parma, Reggio Emilia, Modena and parts of the provinces of Mantua and Bologna, on the plains, hills and mountains enclosed between the rivers Po and Reno.

This is the area hosting four thousand farms where the cattle are fed on locally grown forage.

From these deep roots in a protected and respected environment, come the unique qualities, which characterize the “king of cheeses”.

Regular controls are carried out on the milk used in the process to ensure the high quality and the presence of special characteristics, which allow Parmigiano-Reggiano to continue to be, as it always has been, a purely natural product, completely without additives or preservatives.

Since medieval times, when the Benedictine monks started producing these great cheeses specifically for long maturation, man has joined with nature, leaving it untouched and improving only the areas of man’s intervention.

The unique taste of a product made without additives, with its concentration of proteins, vitamins, calcium and mineral salts make it perfect for all ages and for all situations, a ready source of useful energy for everyone. Parmigiano-Reggiano, often called Parmesan cheese, is a hard, dry cheese made from skimmed or partially skimmed cow's milk. It has a hard pale-golden rind and a straw-colored interior with a rich, sharp flavor. Parmigiano-Reggiano is more often aged at least two years. Those labeled stravecchio have been aged three years, while stravecchiones are four or more years old. Their complex flavor and extremely granular texture are a result of the long aging. Pairing very well with a Brunello, chianti,Rioja,Valpolicella,Crozes-Hermitage,cabernet sauvignon,Merlot and chardonnay.