The milk from the evening is left to rest overnight in containers, letting the cream come to the surface in a natural way. This milk is partially skimmed in the morning and then mixed with the morning's whole milk. Only milk and rennet are mixed in large copper kettles from which, after heating and coagulation, the wheels will be made. Every day, 10 wheels of Parmigiano Reggiano are made. For a kilo of Parmigiano Reggiano to be made, 17 liters of milk will be used. The cheese is immersed in brine for 21 days, then turned, cleaned and seasoned for 24 months.
We had the good fortune to sample this cheese at the SANA in Bologna. We were bowled over by the incredible sweet, floral, fruity fragrance and the rich, pure flavor. Clearly, the small scale of the co-op and the unique flavor that comes from its mountainous territory pays off to create nothing short of a masterpiece.
- Made from unpasteurized cow's milk and aged for 24 months.
- Photo depicts a 10 lb. chunk of Parmigiano Reggiano.
- We cut and wrap this item by hand.
INGREDIENTS: Organic raw milk, salt, rennet. Contains MILK
* This label info was entered by hand from the actual product itself. We do not take responsibility for transcription errors or changes made by the manufacturer after the date we entered the data.
INGREDIENTS: Organic raw milk, salt, rennet. Contains MILK
* This label info was entered by hand from the actual product itself. We do not take responsibility for transcription errors or changes made by the manufacturer after the date we entered the data.
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