This Parmigiano Reggiano is aged for over 70 months, which translated means almost 6 years of seasoning. An authentic rarity for true connoisseurs, who love to taste its strong flavor, preceded by a persistent spicy aroma. Crumbly, crystallized with recognizable shades of a warm straw yellow, 70 months gives a unique sensory experience thanks to its long maturation.
Organoleptic characteristics
The olfactory and gustatory notes unleash the force of time which has been stuck for a long time in a dense paste whose taste, initially lactic, now presents important notes of walnut and dried fruit. A complexity of aromas and scents made even more enveloping by the awareness that Parmigiano Reggiano DOP 70 months is a gift of time and nature to which man has only been able to give a unique flavor that will remain forever engraved in the mind of those who will have the lucky to taste it.
How to enjoy it
Perfect for special occasions. We like to enjoy it alone, as part of a real sensory experience; even if it goes well with very particular wines: such as muffati or passito, even better if combined with fortified wines or distillates aged in wood. A fluid balance between peaks of flavor and waves of softness. This 70-month maturation is also naturally lactose-free and highly digestible.
The history of the 4 Madonne Caseificio dell’Emilia starts a long time ago. The Dairy was built in 1967 by a group of breeders in the area and since its inception it was considered futuristic due to the structural design dimensions of the time.
The 4 Madonne Caseificio dell’Emilia takes its name from a votive pillar, not far from the current site, which depicts the Virgin Mary on the four sides of the majesty. Over the decades, the dairy has steadily increased its membership base and the quantity of milk supplied by its members.
Over the past 15 years, 4 Madonne Caseificio dell’Emilia has increased its productivity and expanded through the acquisition of other cooperatives in the area.
Since 2013, thanks to the latest merger with the Arceto and Varana dairies, we have also been producing Parmigiano Reggiano - Mountain product, Organic Parmigiano Reggiano and Red Cow Parmigiano Reggiano.
Currently the 4 Madonne Caseificio dell’Emilia is the only one of about 335 of the Parmigiano Reggiano cheese consortium that produces in four factories located in the provinces of Modena and Reggio Emilia and has over 40 employees.
On a territorial level, the 4 Madonne Caseificio dell’Emilia is considered one of the most important cooperatives in the entire area; the percentage of Parmigiano Reggiano branded cheese remains constantly between 96% and 100% of production and this makes it possible to liquidate the milk of its members at the best prices.
After the latest changes due to the incorporation of the Monchio di Palagano Dairy and the restructuring of the Lesignana factory, the 4 Madonne Caseificio dell'Emilia boasts a daily production ranging from 160 to 200 wheels and an annual production ranging from 60,000 to 70,000. forms.