A horizontal half wheel (cut through the equator of the cheese). Perfect for ‘cheese wheel pasta’ dishes like cacio e pepe, as a base layer for cheese towers, functions or parties with cheese-loving friends. Aged for 24 months to create a balanced sweet-savoury flavour with a medium bite and slightly crumbly texture.Vacuum packed for convenience.Region: Reggio Emilia and Parma, Italy Milk: Unpasteurised Cow Size: ~18-20kg; ~42-46cms in diameter (will vary wheel to wheel)Be aware the outer rind is tough and leathery and can be difficult to cut through, we advise caution if you are planning to cut into smaller portions and recommend you use specialised almond knives.
