Parmigiano Reggiano PDO Sola Bruna 24 months

Parmigiano Reggiano “Sola Bruna” is one of the most prized expressions in its category: a cheese made exclusively from the milk of Brown Alpine cows, a bovine breed that guarantees a beta-k casein concentration 20% higher than standard breeds, with direct effects on the structure, solubility and aromatic complexity of the aged cheese. The history of Parmigiano Reggiano is among the best-documented in Italian gastronomy: as early as 1254 a Genoese notarial deed cites “caseus parmensis” as a precious commodity, and in 1344 Giovanni Boccaccio in the Decameron describes a mountain of “grated Parmesan cheese”. The production zone is strictly limited to the provinces of Parma, Reggio Emilia, Modena and parts of Mantua and Bologna. Ageing for 24 months develops a characteristic granular structure in the paste, with visible tyrosine and leucine crystals, an intense straw-yellow colour and an exceptionally complex aromatic profile: dried fruit, broth, spices, melted butter. The “Sola Bruna” adds greater roundness and depth to this profile, a paste that melts in the mouth more velvety than mixed-milk versions, and a longer finish with notes of toasted hazelnut.

• Temperature: 4–8 °C, vegetable drawer of the refrigerator
• Wrap in cheese paper or a double layer of cling film after each use
• Do not freeze the whole piece; only grated cheese can be frozen in airtight bags
• Consume within 3–4 weeks of opening
• White crystals in the paste are free amino acids — indicators of optimal ageing

In the kitchen: Unsurpassed in shavings on beef carpaccio, rocket salad with pear and walnuts. Grated over risotto alla parmigiana, tortellini in broth, baked lasagne. Raw as a meditation cheese with wildflower honey, traditional Modena balsamic vinegar and dry Lambrusco. Pairs with Barolo, Brunello di Montalcino or Champagne Blanc de Blancs for a premium tasting.

Certification: PDO — Protected Designation of Origin (EU)

Description:
Hard, slowly matured cheese made from raw milk of Brown Alpine cows. Only three ingredients: milk, salt and rennet — no additives or preservatives. Aged 24 months with «hammer selection» by Consortium experts. Naturally lactose-free.

Certifying body:
Consorzio del Formaggio Parmigiano Reggiano + OCQPR

🌐 Official website  |  📄 Production specification (PDF)

• Allergens: cow's milk
• Lactose: absent in versions aged over 24 months (< 0.01 g/100g) — certified lactose-free
• Gluten: absent
• Pregnancy: suitable — thermised milk, long ageing
• Vegan/vegetarian: not suitable (animal rennet)