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Directly from Parma:
- 1 Piece of Parmigiano Reggiano Pdo
from hills, I° qualityvacuum packed, 2.20 Lbs/1 Kg., aged 24 months
Alma Caseus 2016 Award - 2° place
This type of Parmigiano Reggiano is branded by the Consortium and meets the requirements of Pdo, the Protected Designation of Origin. It is made only with essential and genuine ingredients: typical milk of the land, fire and rennet. It is processed following ancient methods, with the art and wisdom of the Master dairyman.
14 liters of milk are needed to produce one kilo of Parmigiano Reggiano.
Cow's milk, salt and rennet
Milk and derived products
It’s contains only 30% water and 70% nutitional components: protein, vitamin, phosphorus, calcium and mineral. Quickly digested and easily assimilated, dieticians often recommend it for children and the elderly. Is also indicated for people who are lactose intolerant and, the fat content in the Parmigiano Reggiano is lower than most other cheeses.
Lactose, food additive
How to store:
After its opening, the (vacuum) package of Parmigiano Reggiano vacuum pack has be stored wrapped in cling film for food and put in the fridge, at a temperature between 4° and 8° C. In order to avoid the creation of mold, keep the surface and the crust always clean.
Parmigiano Reggiano is a very versatile cheese. It can be used in a different ways: as a condiment, added grated on pasta or salads; it can be eaten in small chunks, simply accompanied with bread, wine, jams, Traditional Basamic Vinegar or fruit.
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