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 fragrance of a 24 month aged Parmigiano Reggiano starts to be a bit stronger. Its perfect balance between sweet and savory makes it the best match for first courses but it is also perfect to shave on fresh salads or even on a carpaccio of fish or meat. The perfect wine? A solid red.
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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Giovanna d'Arco, the 24-month Parmigiano Reggiano, tastes of whey and is slightly peppery.