• Cheese with an intense straw yellow colour, always sweet and never bitter, after a 60 months long maturation as well. The tasting reveals hints of, dry hay and melted butter. Great persistence on the palate.

    Cheese to enjoy by itself at any time, during aperitifs, with sparkling wines, honey, beer jelly, full-bodied red wines or grated on broths and soups.

  • Region: Emilia Romagna

    Producer: Malandrone 1477

    Ingredients: Milk, salt, rennet

    Packaging: 300g - 500g 

    Storage conditions: store at 4°C

    Shelf-life: 180 days from the packaging date

    The weight of products as indicated on the label may slightly vary from the real weight of the delivery due to the small-scale artisanal production

  • For over 100 years, Malandrone 1477 has been producing Parmigiano - Reggiano Export in the mountains of Pavullo nel Frignano. In the 2000s, Giovanni Minelli began to age its Parmigiano Reggiano going beyond the average aging periods of 18-24 months and reaching the currently period of 120 months (extremely rare) after years of experimenting. He discovered pleasant and intriguing flavours and aromas, previously unknown to him. The different types of aging preserve balanced and intense aromas, never spicy. Today Malandrone 1477 is recognized among the best producers of Parmigiano - Reggiano, proposing unique aged cheeses with rare complexity, intensity, and balance. Parmigiano-Reggiano Export Malandrone 1477 is called cru, made in a small area in the mountains of Frignano over 700 meters above sea level. In this small area, ​​about 6km wide, the company obtains all the fodder from meadows of wild herbs, which transfer intense and particular flavours to their cheese.

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