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Parmesan cheese - Parmigiano Reggiano, 1st quality, at least 22 months old, PDO
cooled product 0 ° C to + 7 ° C
SKU
selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
Important note on product prices
This item is a weight Product / fresh natural product. The final weight therefore depends on the choices available from nature each of receiving your order. Likewise, the price may be subject to daily fluctuations. Therefore, the final price is determined by the weight of the product, which is the desired amount at the next and the rate at the date of delivery of the product price. In weight articles, the final calculation always takes place after the price / unit. For example, EUR 5 / 100g. Should the resultant price and / or the weight differ by more than 30% up or down from said when ordering price or quantity ordered, the seller is the buyer thereof initially by set e-mail or phone in advance and only execute the order if the buyer agrees to this deviation.
This item is a weight Product / fresh natural product. The final weight therefore depends on the choices available from nature each of receiving your order. Likewise, the price may be subject to daily fluctuations. Therefore, the final price is determined by the weight of the product, which is the desired amount at the next and the rate at the date of delivery of the product price. In weight articles, the final calculation always takes place after the price / unit. For example, EUR 5 / 100g. Should the resultant price and / or the weight differ by more than 30% up or down from said when ordering price or quantity ordered, the seller is the buyer thereof initially by set e-mail or phone in advance and only execute the order if the buyer agrees to this deviation.
The real Parmigiano Reggiano may only be produced in the Italian provinces of Parma, Reggio Emilia, Modena, Bologna west of the Reno and Mantua east of the Po. From here comes also the raw milk for this hard cheese. The cows may only be fed with grass and untreated animal feed. To produce one kilogram of Parmigiano Reggiano you need about 16 liters of milk. After laying and shaping the cheese loaves, they are dipped in brine for 20 days and then ripened for at least 22 months. The Parmesan flavor is very strong and becomes more and more pungent with age. A quality label bearing the designation of origin is only certified by Consorzio Tutela.
Additional information about the product
