Parmigiano Reggiano (24 months) 帕馬森 (24個月熟成)
Parmigiano Reggiano (24 months) 帕馬森 (24個月熟成)
Our Parmigiano Reggiano is matured for minimum 24 months. Its texture is crumbly, dry and firm like all cheeses from the pressed cooked family.
Our Parmigiano Reggiano is produced exclusively with Raw Cows milk in Emilia Romagna, Northern Italy.
ORIGIN
Emilia Romagna, Italy
DAYS OF MATURATION
>24 months
MILK TYPE (RAW/PASTEURIZED)
Raw Cow's Milk 🐄
TYPE
Hard, Natural Rind, Press-cooked
TEXTURE
Crumbly, dry, firm
AROMA
Fruity, sweet, rich, strong
RECIPE
Lasagna, Pasta al limone, Caesar Salad, Minestrone, Cavolfiore alla milanese
PAIRING SUGGESTIONS
With fresh fruit and nuts, Prosecco, Barolo
All products including this one are subject to availability and could be replaced by another product of similar category.
Imported from Italy.
Using our best effort to match the order, quantities may vary to more or less 10% on the final cut and, where possible, we will compensate with other cheeses ordered.
