Parmigiano Reggiano 60 mesi DOP 450 g

Parmigiano Reggiano 60 months is an extraordinary product, with a very intense and almost spicy flavor and taste, for lovers of mature Parmigiano Reggiano, only the best Parmesan cheese can season for 60 months.

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Size

450 g

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Parmigiano Reggiano 60 mesi DOP 450 g

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The Parmigiano Reggiano 60 months is a truly extraordinary product, produced with milk of Reggiana cows, aged over 60 months, it becomes a Parmigiano that contains only 30% of water and 70% of nutrients: proteins, vitamins, phosphorus, calcium and minerals. Rich in essential amino acids it is easily assimilated, thanks to the presence of enzymes that modify the casein and make it highly digestible: for this reason it is also suitable for people intolerant to cow's milk proteins. In addition, its fat content is lower than most other cheeses.

More Information
Size	450 g
Storage	To be stored in a cool and dry place. Cover the sliced side with a cloth.
Location	Prodotto in Italia
Milk	Vaccino
Aging	long-ripened
How it's made	The milk used for the production of Parmigiano Reggiano, is milked the night before and worked the following morning; in the copper basins the outcrop occurs, and the addition of whey-graft, the milk of the day before is cut with that of the morning milking and veal rennet is added. The curd is then broken to the size of a grain of rice and cooked at a temperature of 54 ° C. The pasta sinks and remains on the bottom of the boiler for some time, follows the collection and putting in the parmesan's fasces where it is marked by the classic dots. Parmigiano Reggiano is aged on temperature-controlled wooden tables.
cheese typology	hard cheese
Type of milk	cow's milk

Combinations

Parmigiano Reggiano 60 months can be combined with almost anything: grated on a paste to flavor it, as well as risotto or soups. You can appreciate the Parmigiano Reggiano Red Cows 48 months also with salads or with fruits such as pears or with dried fruit such as walnuts.

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Technical Identity

cheese typology

hard cheese

Type of milk

cow's milk

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