Clouds of Reggiano

Parmigiano Reggiano DOP is the long-aged cooked-pressed cow-milk cheese of Emilia-Romagna, produced under Consorzio supervision in Parma, Reggio Emilia, Modena, Bologna (left of Reno) and Mantua. When aged twenty-four months and beyond, the cheese develops the tyrosine-crystal complexity that signals long ferment: pineapple, brown butter, hazelnut, dried-fruit umami. Reggiano Clouds takes that aged paste, blends it with milk into a crema — the cream phase introduces an additional water-bound aromatic and a smoother starting matrix — then freeze-dries the cream into airy crystalline tiles. Vacuum sublimation preserves the protein matrix and the lipid-bound aromatic volatiles intact while removing water, concentrating the flavour-load several times over per gram. The result is a brittle, melt-on-tongue tile that releases a hyper-concentrated Parmigiano: brown butter, walnut, dried-pineapple sweetness, sea-salt mineral, broth. Distinct from grated Parmigiano, which retains protein-fibre structure; the cloud is brittle and dissolves rapidly to a fresh-cream-with- aged-tyrosine register on contact with hot moisture.