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 36-month Parmigiano Reggiano takes on a dryer and stronger taste, of spices and dried 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.
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