The cow we all know, with a black and white coat, originally from Holland, the most indefatigable producer of the milk used to make the ‘classic’ version of Parmigiano Reggiano cheese. As much as 500 litres of milk are needed to produce one wheel and, thanks to the organoleptic properties of milk, it is also the most suitable type for long ageing. Thanks to our ‘extreme’ processing, even after the longest ageing our cheese retains that unmistakable creamy and sweet taste for which it stands out.
INGREDIENT: Parmigiano Reggiano cow MILK, salt, rennet.
For allergens see ingredients in bold.