Nubes Del Reggiano
◆ In House

Nubes Del Reggiano

Freeze-Dried Parmesan Cream
€21.90
Rich Parmesan cream freeze-dried into feather-light, intensely savoury clouds.
1
Origin España
Producer Zales & Rego
Volume 75 g
Appearance

Ivory-white, irregular airy clusterslustrous

Aroma

Concentrated Parmesan, cultured dairy and toasted nut

Taste · Primary

Hyper-concentrated saline brine, floral-mustard isothiocyanate

Taste · Secondary

Deep savoury umami with a clean saline edge

Texture

Warm milk, hazelnut and aged-cheese notes

Finish

Feather-light crunch that melts almost instantly

Brétema de Wagyu
FROM OUR TABLEBrétema de WagyuWagyu Cecina, Castilian Air-Cure
Cenit Pago de Las Salinas 2020
FROM OUR CELLARCenit Pago de Las Salinas 2020Cénit Pago Las Salinas 2020

Parmigiano has spent centuries being grated, shaved and melted. Nubes del Reggiano takes another route. A rich Parmesan cream is freeze-dried under vacuum, removing water while preserving the concentrated dairy flavour, savoury depth and aromatic character of the cheese.

The result is an impossibly light, ivory-coloured crisp: delicate enough to collapse on the tongue, yet intensely savoury. What begins airy and brittle quickly melts into a creamy, nutty Parmesan finish — the flavour of aged cheese transformed into something almost weightless.

laboratorio antiguo
The Producer

Zales & Rego - Alcorcón, Madrid

The line starts in a botica in Mondoñedo, Galicia, where remedies, conserves and spices once shared the same shelf. Alonzo Rego carried the trade to Cádiz in 1776, then across the Atlantic to Veracruz in 1795. In 1888, Don Ismael Rego y Salcedo gave the house its formal name. Seven generations later, Zales & Rego returns to the old world, composing and selecting from a workshop in Alcorcón, Madrid: compose, select, preserve the excellent.
Founded 1888
Generations Seven, documented in archive
Workshop Alcorcón, Madrid
Philosophy Compose. Select. Preserve the Excellent.
The Process

Water removed. Flavour stays.

Parmesan cream goes into a vacuum sublimator frozen and comes out weightless, crisp and intensely savoury.
Ingredient Parmesan cream
Method Vacuum sublimation, no heat
Effect Flavour concentrated, structure preserved
Texture Airy crunch, melts on the tongue

“We didn't lighten the flavour. We just took the weight away.”

Zales & Rego · España