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OBERTO
Oberto, our 12 month aged Parmesan, stands for the start of everything; it is a young cheese, the beginning of what you will find in Parmesan with a longer maturation time. It has all the fundamental flavour, aromatic and sensory features of a cheese which is still young but which displays a well defined personality at the same time. 12 months of ageing is the minimum requirement, set by the Consortium of Parmigiano Reggiano cheese, in order to obtain the PDO status.
| Ageing | 12 months |
| Packs |
Vacuumpacked in clear heat shrink plastic film. |
| Preservation | Store in the fridge at a temperature of +2°C/+4°C. Best before: see date on pack. |
| Ingredients |
Raw cow's milk, naturally fermented whey, calf rennet, salt from salt mines (salgemma). |
The Parmigiano Reggiano 12 months is particularly suitable for those who like softer flavours and for those who want to taste the flavour of the milk. 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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