Parmigiano Reggiano Cheese

Caseificio Borgotaro, located between La Spezia and Parma, in the Val di Taro, was founded in 1967, starting its activity from milk, coming exclusively from stables located in the surrounding area. Great attention is paid to the feeding of dairy cows: only cows fed with local fodder, produced at more than 1000 meters of altitude, characterized by richness and variety of fodder essences.
The wheels of Parmigiano Reggiano are aged by exploiting the benefits of natural ventilation and spend two summers maturing. The milk, which arrives at the dairy within just two hours of milking, comes from the Bruna Alpina breed, renowned for the production of fine milk with a high casein content.

• Type hard paste
• Texture Granular
• Rind Natural
• Color Dark straw yellow
• Flavor Natural, milky
• Aroma Harmonious, herbaceous notes

Therefore we are talking about a minimum aging of 22 months: Parmigiano Reggiano acquires new aromas, we can appreciate notes of melted butter and fresh fruit, citrus fruits make their appearance together with hints of dried fruit. The cheese evolves into a balance of sweet and savory, it is perfectly soluble, crumbly and grainy.

Origin
Borgotaro ITALY

Packaging
Vacuum-packed of about 2,5 kg

Product Label
The indications on the information provided on the products could vary due to changes made by the producers that could temporarily cause variations between the information on the site and that reported on the products that are delivered. We therefore invite you to check the information on the label or on the product pack before consuming or using it.
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Accuracy of the indicated weight: the indicated weight may vary slightly due to the cut or the type of product.