Società Agricola Sangonelli Antonio

The Parmigiano Reggiano of the Azienda Agricola Sangonelli e Delbono is cut with a nice straw yellow color, slightly soft to the touch, with a harmonious fragrance and a rich taste of milk, with notes of fresh fruit.

During the maturing, the infused cheese paste has been enriched with the scents of the medical hay and the pleasant aromas of the now rare polifita meadow. Over time, the taste becomes more 'decisive and tasty, the consistency more' crumbly.

The Sangonelli family has been breeding Brown Cows since the early 1800s. The small breeding of then, with slow and gradual progression, has expanded and today is composed of 170 heads of which 85 are milked daily. It is an "internal recovery" breeding, that is, focused only on the animals that are born within the company. The farm nestled in the Parma plains, close to the hill, boasts some of the most fertile land in the province and cultivated as it once was. The milking of the cows takes place twice a day, early morning and late afternoon. These are the elements to produce an authentic niche product, Parmigiano Regiano with milk "SOLODIBRUNA" The company Sangonelli thanks to Parmigiano Reggiano with milk "SOLODIBRUNA"

This Parmiggiano is the recipient of many awards, the most notable ‘Alma Caseus Award’ at Cibus which is a National Competition where over 500 cheeses and more than 100 producers of Parmiggiano compete annually.

Displayed prices are per 2.2+ pound (lb.) (vaccum sealed pack).

Special Pricing available on full wheels. Contact Us for details.