Made with unpasteurised skimmed milk from accredited dairies within the allotted region, the rind is brine-bathed and slowly matured on wood shelves under strict supervision, in keeping with tradition. Only cheeses with the Consorzio markings are the true Parmigiano and this one is hand picked from the premier quality section, aged at least three years.
Reggio Emilia. Unpasteurised Cow’s Milk. Traditional Rennet .