Parmigiano Reggiano after 24 months 4/5kg

It is the version most linked to the Emilia Romagna region, made with cow's milk from cows that have been fed only hay without the use of feed. Thus, it is a very precious product and more refined in its scents and flavors. It is also more expensive than Grana Padano DOP. This cheese is aged for 24 months and possesses a wide and pleasant range of aromas and fragrances, floral and milky. On the palate, it is creamy with small precious granulations of tyrosine. 

Among the hills of Roncà, under the ancient volcano of Calvarina, the story of the Roncolato family and their dairy begins. In the 1920s in Brenton, Ermenegildo with his sons Angelo and Romano started the cheese-making business. Verdant pastures climb up to the highest peaks of the Lessini Mountains, the Little Dolomites of Verona. Since 1964, the dairy has been run by Romano, who named it La Casara. This long tradition continues today with his children Giovanni, Gildo, and Letizia, and it has become one of the most important and refined realities in the Veneto and Italian production landscape. Giovanni has been the true promoter of the revival of the DOP Monte Veronese and has especially sought, from the very beginning, to bring young people back to the Veronese mountains to reclaim the tradition of the malghe. Today, La Casara has won numerous international awards and offers a wide range of its own production cheeses, including cow, goat, and sheep milk cheeses. Over time, Giovanni has become a refined cheese selector from all over the world, and here we present some of them to you. La Casara also produces its own cured meats thanks to the free-range farms in the Brenton area, from which the famous and rare soppressa comes. Authentic flavors, typicality, and genuineness are the fundamental characteristics of this beautiful Italian reality.