About Cow – Parmigiano Reggiano
The Reggiana's breed is an autocthonous breed of Northern Italy, brought by the Barbaric population in the fourth century A.D. From the milk of the Red Cows the Benedictine monks started to produce Parmigiano-Reggiano 8 centuries ago.Parmigiano has many aroma-active compounds, including various aldehydes and butyrates.Butyric acid and isovaleric acid together are sometimes used to imitate the dominant aromas.
Parmigiano is also particularly high in glutamate, containing as much as 1.2 g of glutamate per 100 g of cheese. The high concentration of glutamate explains the strong umami taste of Parmigiano.
Price per kg: £39.00