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