Le Guide de l'Espresso: Parmigiano Reggiano Dop

Baiocchi agricultural company
Via Cadorna, 6 - Praticello di Gattatico (RE) Tel. 0522678329 / 3486948138
Since 1915, three generations of the Baiocchi family have been dedicated to breeding; Today I am Enrico and his father Andrea take care of the company, helped by mother Mirka and grandfather Enzo. Their stables house 120 red Reggio cows, fed with hay and grass. The production of the renowned Parmigiano Reggiano from the red cows began in 2008 and boasts a short supply chain. It is a patient process, the one from which this precious is born cheese: consider that in November 2019 the first wheel produced was opened of January 2008, with 142 months of maturation! At the twenty-fourth month the forms are branded "ANABoRaRe° (National Association of Reggio Emilia cattle breeders), and the excellent winning Parmigiano Reggiano is aged for 24 months of the panel. On the nose the intensity of cooked lactic is high, and then butter, ripe pineapple, and milder fresh mushroom and meat broth. In the flavors and the sweetness prevails, sustained with a medium acidity and light flavor. Postnasal aromas confirm perceptions olfactory. High solubility on the palate, with good friability and high persistence gustatory. A cheese of great balance and harmony. Truly remarkable.