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MASNADIERI

First you taste pepper and nutmeg, then a delicate hint of whey. This is Masnadieri, 24-month Parmigiano Reggiano.

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46,52 €

Ageing 24 months
Paquets

Vacuumpacked in clear heat shrink plastic film.
Préservation

Store in the fridge at a temperature of +2°C/+4°C. Best before: see date on pack.
Ingrédients

Raw cow's milk, naturally fermented whey, calf rennet, salt from salt mines (salgemma).

The 24-month Parmigiano reggiano discloses a harmonic taste, just the right balance between sweet and savoury. A semi fat, hard, cooked and slowly matured cheese. It is produced with cow's milk from animals whose feed consists mainly of fodder from the area of origin. The milk is processed raw. The structure of the cheese is homogeneous, without holes or with extremely small holes throughout the cheese, and the cheese is easily turned into flakes when cutting it. An even straw yellow colour, with colour shades going from straw yellow-gold to soft straw yellow. The cheese crust is about 6 mm thick.

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MASNADIERI

MASNADIERI

First you taste pepper and nutmeg, then a delicate hint of whey. This is Masnadieri, 24-month Parmigiano Reggiano.

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