Ingredients: milk, salt, rennet
Storage temperature: +4°C / +8°C
Vacuum Packed Bag
With this packaging the cheese achieves the longest preservability over the time.
Still today, as in the past, the production of Parmigiano Reggiano requires experience, care and passion.
It is more than 8 centuries that Parmigiano Reggiano is produced by dairymen following the same production steps.
Fresh cow milk is put into the copper cauldrons together with the previous evening milk (partly skimmed); milk curdles at an always controlled temperature and it becomes a compact mass, which is finally divided into 2 parts to be put in bind.
Some days later, the cheese is immersed in brine (a solution of water and natural salt); at the end of the salting, wheels are ready to be aged: then, only patience and care of the warehouse over the wheels (which need weekly cleaning processes) are requested.
Malaysia
