Parmessan Cheese

Parmesan cheese from the mountains-24 months. Origine: Reggiano apenninesAppellation: DOP Seasoned: 24 months Net weight: 0, 500 KG. Parmigiano-Reggiano is strictly bound to its place of origin. Both the production of milk and its transformation into cheese take place basically in the provinces of Parma and Reggio Emilia. Parmigiano-Reggiano cheese is not just manufactured, but it is made today as it was made eight centuries ago, using those same typical and genuine ingredients: the precious milk from the area of origin, fire, rennet, the expertise of old methods and the skill and knowledge of cheese masters. Then, it is aged naturally for two years or more. Aging also means risk and trepidation because the miracle of a perfect maturation is essentially determined by nature s very own slow rhythm. Seasoned 24 months Parmesan, better develops the organoleptic characteristics and of friability, aroma, taste, persistence. Parmesan cheese is advised in kitchen in the preparation of every kind of plate, grated and in flakes like appetizer, in union to balsamic vinegar. Parmigiano Reggiano is rich of proteins, calcium, phosphorus and vitamins, while moderated is the fat quota.