Parmigiano Reggiano Vacche Bianche Rosola di Zocca 22mo
Parmigiano Reggiano di Vacca Bianca Modenese
We could call it a dairy “masterpiece”, among the oldest and most well-known cheeses in the world, Parmigiano Reggiano is a 100% natural product with unique nutritional and organoleptic properties, for over nine centuries it has followed a faithful recipe based on artisanal dairy care and time. It has a strong taste and is highly digestible.
Protection of animal biodiversity
Bianca Modenese milk is a raw material of exceptional quality: the excellent ratio between fat content and protein index, and the high frequency of the B gene of K-caseins, make it easier to work during the complex process that leads to the creation of Parmigiano Reggiano.
Parmigiano Reggiano di Vacca Bianca Modenese
We could call it a dairy “masterpiece”, among the oldest and most well-known cheeses in the world, Parmigiano Reggiano is a 100% natural product with unique nutritional and organoleptic properties, for over nine centuries it has followed a faithful recipe based on artisanal dairy care and time. It has a strong taste and is highly digestible.
Protection of animal biodiversity
Bianca Modenese milk is a raw material of exceptional quality: the excellent ratio between fat content and protein index, and the high frequency of the B gene of K-caseins, make it easier to work during the complex process that leads to the creation of Parmigiano Reggiano.
Parmigiano Reggiano di Vacca Bianca Modenese
We could call it a dairy “masterpiece”, among the oldest and most well-known cheeses in the world, Parmigiano Reggiano is a 100% natural product with unique nutritional and organoleptic properties, for over nine centuries it has followed a faithful recipe based on artisanal dairy care and time. It has a strong taste and is highly digestible.
Protection of animal biodiversity
Bianca Modenese milk is a raw material of exceptional quality: the excellent ratio between fat content and protein index, and the high frequency of the B gene of K-caseins, make it easier to work during the complex process that leads to the creation of Parmigiano Reggiano.
Distinguishing high-grade saffron from its lower quality counterparts is crucial for culinary success. The finest saffron boasts a deep red hue and an intense floral aroma. Rumi Spice's saffron exceeds the Category I standard set by ISO 3632, containing 25% more crocin, the vital component responsible for color. In contrast, low-grade saffron exhibits a stale smell, an abundance of yellow stigma (the inferior part), and may even include fraudulent fillers. To confidently gauge saffron quality, steep a few threads in warm water for a quarter hour. The resulting solution's intensity of flavor directly correlates with the grade. Afghanistan's mountainous terrain, hot days, and dry nights provide the ideal climate for cultivating saffron. Here, the crocus flowers are meticulously hand-picked at dawn during the cool period of late October and early November. Each delicate stigma is then separated from the flower and dried using advanced machinery. Minimizing the time between harvest and drying is paramount in preserving saffron's exceptional quality.
