Parmigiano Reggiano 36 Mesi is not one of the best-known ripenings of Parmigiano Reggiano, but it is highly sought-after and hides formidable characteristics, also for its uses in the kitchen! We at the Caseificio Bio Reggiani will explain in a concise and clear manner what the main strengths of this fantastic Parmigiano Reggiano seasoning are.
The Characteristics of Parmigiano Reggiano 36 Months
Parmigiano Reggiano 36 months is in the upper ageing range. This makes it compact and drier (especially compared to the lower maturation periods), but at the same time crumbly to the touch and chewy. The straw-yellow colour intensifies and the flavour notes become noticeably stronger.
From a nutritional point of view, 36-month Parmigiano Reggiano is the first of the ripenings recommended for lactose intolerant people (from 36 months onwards the percentages gradually approach zero). We are talking about a very lean and genuine cheese, the ingredients of which (as for all other ripenings on the other hand) are reduced to: Salt, Milk and Rennet. A real therapeutic food, in short!
The uses of Parmesan Cheese 36 Months in the kitchen
As with all other ages of Parmigiano Reggiano, there are two uses for it in the kitchen: combining it in aperitifs/tastings and using it in recipes. For the first case, 36-month Parmigiano Reggiano is perfect with honey, balsamic vinegar and structured wines.
Of course, it also goes very well in a nice board of mixed cold cuts. If, on the other hand, we talk about recipes, in this case it is good to try to exploit its strong and decisive flavour. The 36 months is excellent for creams or fondues that can accompany hors d’oeuvres, first or second courses, but it is also excellent to be simply grated are a nice dish of pasta or on a soup.
If you had any doubts or curiosity about 36-month Parmigiano Reggiano, now you know all its secrets!
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