{"product_id":"parmesano-liofilizado","title":"Clouds of Reggiano","description":"\u003cp class=\"p1\"\u003eParmigiano Reggiano DOP is the long-aged cooked-pressed cow-milk cheese of Emilia-Romagna,\u0026nbsp;produced under Consorzio supervision in Parma, Reggio Emilia, Modena, Bologna (left of Reno)\u0026nbsp;and Mantua. When aged twenty-four months and beyond, the cheese develops the tyrosine-crystal\u0026nbsp;complexity that signals long ferment: pineapple, brown butter, hazelnut, dried-fruit umami. Reggiano\u0026nbsp;Clouds takes that aged paste, blends it with milk into a crema — the cream phase introduces an\u0026nbsp;additional water-bound aromatic and a smoother starting matrix — then freeze-dries the cream into\u0026nbsp;airy crystalline tiles. Vacuum sublimation preserves the protein matrix and the lipid-bound aromatic\u0026nbsp;volatiles intact while removing water, concentrating the flavour-load several times over per gram.\u0026nbsp;The result is a brittle, melt-on-tongue tile that releases a hyper-concentrated Parmigiano: brown\u0026nbsp;butter, walnut, dried-pineapple sweetness, sea-salt mineral, broth. Distinct from grated Parmigiano,\u0026nbsp;which retains protein-fibre structure; the cloud is brittle and dissolves rapidly to a fresh-cream-with-\u0026nbsp;aged-tyrosine register on contact with hot moisture.\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57143022944639,"sku":"LI-2301","price":21.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/nubes-riggiano.png?v=1777980648","url":"https:\/\/www.zalesrego.com\/en\/products\/parmesano-liofilizado","provider":"Zales \u0026 Rego","version":"1.0","type":"link"}