Parmesan Cheese

Mature cheese obtained from milk curdling using curd and/ other appropriate curdling enzymes.
Minimum maturation 240 days.
Pasteurized milk, lactic ferments, calcium chloride, salt and microbial curd.
Moisture (%) 35 Max.
Fat (%) 27 Min.
Fat matter/dry extract 3 9 . 7 Min
pH 5.3 5.6
Salt 1.7 2.5
Keep refrigerated minus 4? C in sealed package, away from heat and odor.
Block cheese: best consumed after 12 months from packed.
Grated and sliced cheese: best consumed after 1 month from packed.

Mature cheese obtained from milk curdling using curd and/ other appropriate curdling enzymes.