Luigi Guffanti’s Parmigiano Reggiano is produced in the provinces of Parma and Reggio Emilia and Modena, harvested from cow’s milk from their own stables. These cows grazed by the high hills or mountains – a special feature for Parmigiano Reggiano cheese. These cheese get a very strong organoleptic qualities. Aged properly in the right locations for at least 70 months to develop the excellent features.
Aspect and Texture: A hard cheese with a grainy texture with a pale yellow color depending on the length of ripening.
Taste: A hard cheese with a grainy texture with a pale yellow color depending on the length of ripening. Taste: Dry
Luigi Guffanti started in 1876 where they first prepared Gorgonzola cheese. He bought an abandoned silver mine by intuition and later used its temperature and humidity that is constant all year round to mature the cheeses. At the beginning of 1900’s as he quickly captured the market, his sons Carlo and Mario took care of the exportation to as far as Argentina and California.
In recent times, Carlo and Fiori Guffanti continue to manage the business making sure to make their cheese in the best possible quality.
Serving Suggestion: Suits full bodied, aged red wines. Can be eaten with chestnut honey and rye bread.