Description & Tasting Notes This parmesan is produced exclusively with the raw milk of the rare Reggiana red cow – a traditional breed of the region and considered to be the ‘mother’ of parmesan cheese. The milk from these cows is much higher in solids – allowing the cheese to be matured for longer periods and to develop an amazing depth of flavour. It is fruity, nutty, creamy and incredibly even on the palate. The elegant flavours continue to develop on the palate after swallowing. The white amino-acid crystals through out the cheese are small and even and add a delicious sweet-savoury flavour. The texture is firm and crumbly, but moist and even in the mouth – never grainy.Other Notes & Serving Suggestions The extraordinary flavour of this cheese makes it an excellent choice to add to cheese platters, or enjoy with pre-dinner drinks. It pairs extremely well with sparkling wines, craft beers and single malt whiskies. It can be used for cooking, but some of the subtle, rich flavours might be lost in strong flavoured dishes. Use the rind to flavour soups, stocks and olive oils – don’t let a gram go to waste. The special vacuum foil packaging is specially designed to protect the cheese flavours and texture.Region: Emilia-Romagna, Italy Milk: Raw Cow, exclusively vacche rosse breed Rennet: Animal Size: 200g wedge
