Parmesan Red Cows 40 Months Aged

€27.30

(€39.00 /kg)

,
5/ 5
Tax included

This Parmigiano Reggiano Vacche Rosse is aged for more than 40 months and is sold in portions of 700 gr.

It is called the "King of Cheeses" for its particular productive, nutritional and organoleptic characteristics.
Compared to the other maturations, the Red Cows Parmisan acquires more crispness, taste and structure.

This product maintains the versatility typical of the brand, but it'is ideal to use for a tasting, next to a good wine or a jam.

Weight
Quantity
Available

  • Politiche per la sicurezza (modificale con il modulo Rassicurazioni cliente) Politiche per la sicurezza (modificale con il modulo Rassicurazioni cliente)
  • Politiche per le spedizioni (modificale con il Modulo rassicurazioni cliente) Politiche per le spedizioni (modificale con il Modulo rassicurazioni cliente)
  • Politiche per i resi merce (modificale con il Modulo rassicurazioni cliente) Politiche per i resi merce (modificale con il Modulo rassicurazioni cliente)

Hard and cooked cheese, slow ripening with raw milk, partially skimmed, registered as a protected designation of origin under EU Regulation 1151/2012.

The production Regulation

The production of the Red Cows Parmigiano-Reggiano is regulated by the strict guideline of the Safeguarding Consortium for the Parmigiano-Reggiano cheese, registered at the European Community, as Parmigiano-Reggiano is a Protected Designation of Origin cheese (PDO), that is a product that, thanks to its distinctive characteristics and to its link with the place of origin, benefits of a system of rules granted by EC for the consumer and producer protection.

Ingredients

Cow Milk (Origin: Italy)
Salt
Rennet

Denominazione di Origine Protetta ai sensi del Reg. UE 1151/2012



000051

Data sheet

Seasoning
+40 months
Production area
Reggio Emilia
Storage after opening
Store in a refrigerator between 0 and 4 ° C
Preservatives
Absent
Colorants
Absent
* Allergens
Parmigiano Reggiano is naturally lactose-free as a natural consequence of the typical process of obtaining Parmigiano Reggiano. Contains galactose in quantities of less than 0.01g / 100g

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