Nubes Del Reggiano
crema de parmesano liofilizado
◆ In House

Nubes Del Reggiano

Freeze-Dried Parmigiano Reggiano Cream
€21.90
Parmigiano Reggiano aged twenty-four months or more, blended into cream and freeze-dried into brittle tiles that dissolve instantly into pure umami.
1
Origin Italia
Producer Zales & Rego
Volume 75 g
Appearance

Pale gold-amber brittle tiles; airy, irregular, lustrous

Aroma

Hyper-concentrated aged Parmigiano, brown butter, walnut

Taste · Primary

Concentrated Parmigiano umami

Taste · Secondary

Dried pineapple, walnut, sea-salt mineral, brown butter

Texture

Light, crisp, melts on tongue, leaves a Parmigiano cream coating

Finish

Long, umami-buttery, sustained

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Parmigiano Reggiano DOP is the long-aged cooked-pressed cow-milk cheese of Emilia-Romagna. 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 cream, then freeze-dries the cream into airy crystalline tiles. Vacuum sublimation preserves the protein matrix and lipid-bound aromatics intact while removing water, concentrating the flavour several times over per gram. 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.

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

Aged cheese, blended, then turned to air.

Parmigiano Reggiano aged twenty-four months or more already carries the tyrosine-crystal complexity of long ferment: pineapple, brown butter, hazelnut. Blending it into a cream with milk smooths the starting matrix before freeze-drying removes the water, concentrating that aged character several times over per gram. What's left is brittle, not grated, and dissolves almost instantly against anything warm.
Cheese Parmigiano Reggiano DOP
Ageing 24 months and beyond
Form Blended into cream first
Method Freeze-dried, vacuum sublimation

“Aged cheese already has the complexity. We just made it disappear faster.”

Zales & Rego · Italia