Very cured, hard cheese, of partially skimmed cow's milk of the skimmed breed by means of the "affiorament" method (letting the milk stand at low temperature in wide and low-rise containers) and with Protected Designation of Origin (PDO). Its production area includes the Italian provinces of Parma, Reggio Emilia, Modena, Mantua and Bologna. Its 30-month cure is highly appreciated culinary conferring exclusive flavors and aromas of a very cured cheese.
You can buy this cheese in 250 g wedges.
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|Flavour intensity||Medium to strong|
|Kind of milk||Raw|
Milk milked at the end of the afternoon arrives at the center and is placed in wide steel containers where it stays overnight. The day after, the surface cream (used to make the butter) is removed and the milk from the morning milking is added. The cheesemaker's work begins at this time: the curd is done with the calf, the curd is broken and collected in special molds called fascere, where it assumes the characteristic shape.
After a few days we proceed to pay it, this process takes between 20 and 30 days. Once finished we enter the maturation phase, which takes more than 12 months. Before reaching the market the units are controlled one by one, verified with a special instrument, a kind of hammer-fingerboard, which determines through sound vibrations if the content is solid in the right degree. Only at this time the central mark is applied to both sides of the cheese and repeated throughout the entire circumference.
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