From "fresco" to "Stravecchio"
" Hidden fragrances and flavors "
The aging process is a very important phase in the Parmigiano Reggiano cheese making. This
is the period in which cheese is slowly resting on wooden boards . A rest that can go on for
more than 3 years. During this time the master-cheesemaker daily controls that maturation
is taking place in a all natural way, as the Parmigiano Reggiano Agricola Giansanti cheese is
entirely made without additives and anti-fermentative .
We have three main seasoning of our cheese : 12, 24 and more than 30 months.
We have three main seasoning of our cheese : 12, 24 and more than 30 months.
PARMIGIANO REGGIANO 12 MONTHS “FRESCO”
Though we call it “fresh”, this a twelve months aging cheese. Twelve months is the minimum
period in which the cheese develops and matures all the nutritional characteristics that make
it unique. Agricola Giansanti's Parmigiano Reggiano Fresco is softly-and-round tasting, white
in colour, and still partially granular in consistency. For this reason we recommend it first of
all as a “table cheese”, to be eaten together with a drink or as an appetizer in family brunches.
PARMIGIANO REGGIANO 24 MONTHS "DUE ANNI-TWO YEARS"
Twenty-four months are the right time to give our Parmigiano Reggiano the best compromise between the rounded flavor of the “Fresco” cheese and the most aromatic of “Stravecchio” one. Our Parmigiano Reggiano Due Anni is a softly tasting cheese, full flavoured, with veiled nuances, creamy-white colour, and a semi-friable consistency . It is perfect as a table cheese, (breakfast, lunch and dinner) and to be grated as well, if you want to give to your dish a dramatic and unmistakable flavour
Though we call it “fresh”, this a twelve months aging cheese. Twelve months is the minimum
period in which the cheese develops and matures all the nutritional characteristics that make
it unique. Agricola Giansanti's Parmigiano Reggiano Fresco is softly-and-round tasting, white
in colour, and still partially granular in consistency. For this reason we recommend it first of
all as a “table cheese”, to be eaten together with a drink or as an appetizer in family brunches.PARMIGIANO REGGIANO 24 MONTHS "DUE ANNI-TWO YEARS"
Twenty-four months are the right time to give our Parmigiano Reggiano the best compromise between the rounded flavor of the “Fresco” cheese and the most aromatic of “Stravecchio” one. Our Parmigiano Reggiano Due Anni is a softly tasting cheese, full flavoured, with veiled nuances, creamy-white colour, and a semi-friable consistency . It is perfect as a table cheese, (breakfast, lunch and dinner) and to be grated as well, if you want to give to your dish a dramatic and unmistakable flavour
PARMIGIANO REGGIANO OLTRE 30 MONTHS AND OVER “STRAVECCHIO”
When a Parmigiano Reggiano cheese is aging for more than 30 months, all its nutritional properties are fully developed . The incredible mix of protein and vitamins makes it the ideal food for athletes and the Mediterranean diet lovers. However, it's as to the aroma and structure that Agricola Giansanti's Parmigiano Reggiano Stravecchio is unique by the way: the flavor is firm, hidden fragrances and aromas are revealing in the palate. Its color is subtle straw yellow and, thanks to the fundamental value that comes from working just our barn's dairy milk, the structure is slightly crumbly. This is what makes it unique and suitable to be eaten alone, flakes-serving, or paired with jams and marmalades, as well as grated to magnify your pasta, pizza, vegetables and meat , fresh or cooked as well.
When a Parmigiano Reggiano cheese is aging for more than 30 months, all its nutritional properties are fully developed . The incredible mix of protein and vitamins makes it the ideal food for athletes and the Mediterranean diet lovers. However, it's as to the aroma and structure that Agricola Giansanti's Parmigiano Reggiano Stravecchio is unique by the way: the flavor is firm, hidden fragrances and aromas are revealing in the palate. Its color is subtle straw yellow and, thanks to the fundamental value that comes from working just our barn's dairy milk, the structure is slightly crumbly. This is what makes it unique and suitable to be eaten alone, flakes-serving, or paired with jams and marmalades, as well as grated to magnify your pasta, pizza, vegetables and meat , fresh or cooked as well.