Parmigiano Reggiano DOP 150g
- 3 at 60.00 save $15.00
- 6 at 58.00 save $42.00
- More Information
The excellent quality milk, because our work begins on farms. The craftsmanship and the attention to ancient gestures, unchanged. The value of time and the patient wait. They are the main ingredients to produce Parmigiano Reggiano DOP. Everyday, the milk from the evening milking, skimmed by natural surface, is added to the fresh milk of the morning and is transferred in the traditional copper boilers. Then, the curd and whey are added and the milk begins to coagulate. So, the curd is formed and then it is broken with the traditional stick called “spino” and baked at 55°C.
The obtained mass is divided into two forms and extracted. Any form is wrapped with a linen cloth and put into a cylindric mold to achieve the typical round shape. Then the form is marked with a casein plate, to ensure traceability. A band mark affects the characteristic dotted writing, with the month, year and badge number. The processing ends with the salting in brine for a few days. Subsequently, the forms ripening process starts, they are placed in maturing warehouses, on wooden tables. Forms are turned over progressively to make the crust perfectly edible. The minimum aging is 12 months. After these, an expert from the Consortium of Parmigiano Reggiano examines the forms performing quality inspection checks, the beating and the wise with the needle. The process ends with the branding of all forms.
|Country of Manufacture||Italy|
|Maximum Saving||$ 42.00|