Directly from Parma:
- 1 Piece of Parmigiano Reggiano Pdo from mountain
vacuum packed, 1.350 Kg./2.97 Lbs, seasoned 24 months
Produced by a cooperative cheese producer, located in the Upper Taro Valley, has a healthier flavor. Cows producing milking are fed only with local fodder growing at an altitude of over 1000 meters.
This gives characteristic richness and variety of essences that give it flavors and aromas typical of the mountain.
A fire-branded mark onto Parmagiano Reggiano by the Consortium means the requirements of Pdo, the Protected Designation of Origin.
It's made only with the essential and genuine ingredients: typical milk of the typical land, fire and rennet, with good old methods, with the art and wisdom of the Master cheese maker.
It takes 14 liters of milk for one kilo of Parmigiano-Reggiano.
cow's milk, rennet and salt
allergens: milk and products thereof
It’s contains only 30% water and 70% nutrients: protein, vitamin, phosphorus, calcium and mineral. Quickly digested and easily assimilated, dieticians often recommend it for children and the elderly.
Is also indicated for people who are lactose intolerant and, the fat content in the Parmigiano Reggiano is lower than most other cheeses.
Free of: lactose, food additive
Expiration date: 4 months
How to store: After opening a piece of Parmigiano Reggiano vacuum pack, the cheese must be stored at home in the refrigerator at a temperature between 4 and 8 C and kept in food-grade plastic film. It must keep clean the surface of the crust in order to prevent the emergence of mold.
Combination: Parmigiano Reggiano is a very versatile cheese it can be used in a different ways. As a condiment, added grated on Italian pasta, or salads. As a food, eaten in small chunks, simply accompanied with bread, wine, jams, traditional basamic vinegar or fruit like aperitive.