Authentic Italian Parmigiano. Aged for 24-28 months, the taste is tangy, fruity and quite exceptional. A hard and granular. cheese.It is made simply from milk, salt, and rennet. Produced on the hills near Parma and Reggio Emilia cities by dairies that have incontaminated pastures, healthy cows, and expert dairymen that work the product in a completely hand-made fashion.
Delicious grated on pasta, can be served as a table cheese with a drizzle ofsalads, risotto's and soups. The rinds are used in stews, soups and olive oil for loads of flavour!! - a must try
Milk: Cow, unpastuerised