Description & Tasting Notes Cantarelli Montagna ® is produced exclusively in dairies located in the Emilian Apennines – typically at high altitudes and on steep slopes, which mean the farms have a shorter farming period and have to use more manual labour. As a result of grazing on lush mountain pastures rich in flowers and herbs, the cows produce very rich milk which creates a wonderfully flavoured cheese: sweet and creamy, with a balanced bite and an intense sweet-savoury finish. The texture is dense and firm, slightly crumbly but delightfully soft to eat – the result of aging in the Cantarelli family’s naturally ventilated cheese caves, used since the 1800’s for maturing Parmigiano Reggiano.Other Notes & Serving Suggestions: Reggiano is an excellent cooking cheese, and also delicious to eat anytime. Grate it into sauces and on top of baked dishes such as gratins, or shave into salads. Serve a chunk with pre-dinner drinks – it is a great match with sparkling wines and craft beers. Use the rind to flavour soups, stocks and olive oils – don’t let a gram go to waste.Region: Emilia-Romagna Milk: Raw Cow, exclusively from mountain dairies Rennet: Animal Size: 40kg wheel, sold as cuts