Store in the fridge at a temperature of +2°C/+4°C. Best before: see date on pack.
Raw cow's milk, naturally fermented whey, calf rennet, salt from salt mines (salgemma).
The 18-month Parmigiano reggiano starts to take on a more distinct flavour, of milk and fresh fruit. 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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