In the beautiful Val Ceno I can find some of the most popular companies that produce and sell Mountain Parmigiano Reggiano.
Do you know him?
Mountain Parmigiano Reggiano is born in the Apennine areas of the provinces of Parma, Reggio Emilia, Modena and Bologna. It is done only with the milk of Friesian, Rossa Reggiana or Bruna Alpina cows.
These cows breathe good air, graze in the meadows of high altitude and, thanks to the cool and rainy climate, feed on local herbs and hay, more varied and luxuriant than those of the plains – even for the mountain one, as for any other variety of Parmesan, the use of silage and additives is prohibited.

The differences between mountain Parmesan and traditional Parmesan are few, yet decisive for the quality of the finished product.

In general, with the same seasoning, mountain Parmigiano Reggiano has a slightly more intense straw yellow color ; The taste is more decisive, but, like the other organoleptic characteristics, it can vary, even in a marked way, depending on the milk used.
On the nose you can see aromas of fresh fruit, spices and meat broth. On the palate, on the other hand, the balance between the five flavors emerges, accompanied by a good graininess and solubility.

Would you like to know the realities that produce this fabulous cheese?

Here you are:
– Brugnoli Farm: https://www.aziendabrugnoli.it/
– Marenghi Marino Farm: https://www.facebook.com/marenghimarino.aziendaagricola