The Rosola di Zocca Parmigiano Reggiano, produced from the milk of the rare Bianca Modenese breed, is a testament to traditional Italian cheesemaking. Aged for 24, 36, and 60 months, this cheese offers a journey through time with each age revealing distinct flavors and textures. Caseificio Rosola, located in the small hamlet of Zocca, is celebrated for preserving this ancient breed and its unique cheese, making it a prized delicacy among gourmet chefs and culinary enthusiasts.
Historical and Cultural Significance
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Vacche Bianca: One of the few native Italian cattle breeds for Parmigiano production, dating back to the 1600s. Rosola Dairy Farm has been instrumental in preserving this breed, maintaining a herd of approximately 500-600 cows, and has been recognized for ecological sustainability.
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Terroir: The cows graze on grass and wildflowers from the Italian mountains, infusing the cheese with unique floral, cinnamon, and peppercorn notes.
Features
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Brand: Rosola di Zocca
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Type: Parmigiano Reggiano
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Breed: Bianca Modenese
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Aging: 24 months, 36 months, 60 months
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Origin: Modena, Italy
Taste Profile
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24 Months: Mild and balanced with a creamy texture, featuring notes of fresh milk, butter, and subtle hints of nuts and fruit.
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36 Months: Richer and more complex with a firmer texture. Pronounced notes of nuts, dried fruits, and a slight spiciness, along with a grainy texture.
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60 Months: Intense and robust with deep, concentrated notes of umami, spices, and caramel. Granular, almost crumbly texture with a rich, lingering aftertaste.
Ingredients
- Raw cow's milk (from Bianca Modenese)
- Salt
- Rennet
Nutritional Information (per 100 g)
- Energy: Approx. 392 kcal
- Fat: 28 g (saturated: 18 g)
- Carbohydrates: 0 g
- Protein: 33 g
- Salt: 1.6 g
Production Process
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Milk Collection: Milk is collected twice daily from seven cooperative farms. The evening's milk is skimmed for cream and mixed with the morning's whole milk.
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Curdling: Calf rennet is added to the milk mixture, curdled, and then broken up.
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Forming: The curd mass is placed in molds to form characteristic cheese wheels.
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Brining: Cheese is turned in brine for up to 19 days, preserving sweetness and enhancing flavor.
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Maturation: Aged in a controlled environment for a minimum of 24 months, with select varieties aged up to 60 months.
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Quality Check: Each wheel is examined by the head cheesemaker, ensuring uniform maturation.
Culinary Applications
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Cheese Boards: A sophisticated addition to gourmet cheese boards.
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Grating: Ideal for grating over pasta, risottos, and salads.
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Snacking: Enjoy on its own or with fruits and nuts.
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Cooking: Enhances soups, sauces, and baked dishes.
Pairings
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24 Months: Pairs well with light white wines, fresh fruits, and mild cheeses.
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36 Months: Complements medium-bodied red wines, dried fruits, and cured meats.
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60 Months: Best enjoyed with robust red wines like Chianti and Barolo, figs, and aged balsamic vinegar.
Packaging Available in various sizes, ensuring optimal freshness and quality. Suitable for both home use and professional kitchens.
Storage Instructions Store in a cool, dry place. Once opened, keep refrigerated and consume within a few weeks for the best flavor and quality.
Purchase Options Available for individual purchase or bulk orders, suitable for gourmet markets, high-end restaurants, and culinary professionals.
