Parmigiano Reggiano 12 Months (Italy)
Made with grass fed, raw cows milk.
With a millenary history, known as “The King of Cheese” the recipe has never changed. The likings of Parmigiano Reggiano PDO have been praised in many literary works, and throughout time it has been rare to find a person that has not liked this cheese. It is an excellent accompaniment to many dishes, because of its strong Umami taste. The taste and texture change throughout time, based on its aging, from a minimum of 12 months (pale, mild and compact) all the way to 24, 36... Even 60! And as it ages it becomes more granular and slivery in texture, and more intense and nuttier in aroma. Did we mention that it's Lactose Free? It follows a strict disciplinary for the cow's diet and methods of production, which make it unique and quite different from all its inferior copies such as American Parmesan, Reggianito and Czech Parmesan.
Made with grass fed, raw cows milk.
With a millenary history, known as “The King of Cheese” the recipe has never changed. The likings of Parmigiano Reggiano PDO have been praised in many literary works, and throughout time it has been rare to find a person that has not liked this cheese. It is an excellent accompaniment to many dishes, because of its strong Umami taste. The taste and texture change throughout time, based on its aging, from a minimum of 12 months (pale, mild and compact) all the way to 24, 36... Even 60! And as it ages it becomes more granular and slivery in texture, and more intense and nuttier in aroma. Did we mention that it's Lactose Free? It follows a strict disciplinary for the cow's diet and methods of production, which make it unique and quite different from all its inferior copies such as American Parmesan, Reggianito and Czech Parmesan.
Made with grass fed, raw cows milk.
With a millenary history, known as “The King of Cheese” the recipe has never changed. The likings of Parmigiano Reggiano PDO have been praised in many literary works, and throughout time it has been rare to find a person that has not liked this cheese. It is an excellent accompaniment to many dishes, because of its strong Umami taste. The taste and texture change throughout time, based on its aging, from a minimum of 12 months (pale, mild and compact) all the way to 24, 36... Even 60! And as it ages it becomes more granular and slivery in texture, and more intense and nuttier in aroma. Did we mention that it's Lactose Free? It follows a strict disciplinary for the cow's diet and methods of production, which make it unique and quite different from all its inferior copies such as American Parmesan, Reggianito and Czech Parmesan.
