Parmigiano Reggiano cheese is the oldest and probably the most famous cheese of the world, as we know it today, it’s an ode to tradition. Unlike to the other noble cheeses, in fact, it can’t be ' manufactured ' industrially ... as the advertisement says: ' you make it ' only with the expert hands of the cheesemaker, in the same traditional way of yore.
This product is made with all the features of Parmigiano Reggiano and in addition it has the advantage of being worked on and seasoned in the mountains of the Emilian Apennines in the locality called Montese (Mo). The benefit from the climate are very important for the cheese.
The characteristic of this cheese is its softness even with long aging period, this means that for the same maturation, this product can also appear more soft than others similar cheeses of plain.
16 liters of milk are used for the production of 1 kg of our Parmigiano
The aging grade depends on the age, but it can be deduced from the grade of sweetness, fragrance and from the consistency of the paste of the cheese.
The half cheese wheel can be divided into pieces of 1 kg or 2 kg and placed under vacuum.