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PARMIGIANO REGGIANO VACCHE ROSSE 24 MONTHS

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For the Parmigiano Reggiano Vacche Rosse (Red Cows), the Consortium provides for at least 24 months of ageing. The peculiarity of these cows' milk is that it is very rich in fat and casein and hence calls for a longer ageing in order to bring out its sweet and delicate flavour, a joy to the palate!

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PARMIGIANO REGGIANO VACCHE ROSSE 24 MONTHS
For the Parmigiano Reggiano Vacche Rosse (Red Cows), the Consortium provides for at least 24 months of ageing. The peculiarity of these cows' milk is that it is very rich in fat and casein and hence calls for a longer ageing in order to bring out its sweet and delicate flavour, a joy to the palate!

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53,72 €

Ageing	24 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).

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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