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Montanari & Gruzza

Parmigiano Reggiano DOP 20 Month 4.5kg

Parmigiano Reggiano DOP 20 Month 4.5kg

Regular price £148.50
Regular price Sale price £148.50
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Description

A bold, crumbly, complex Parmigiano Reggiano DOP is made with Italian cow's milk using traditional methods. It is matured for a minimum of 20 months, selected for its complex character and crumbly texture with a distinctive granular crunch.

An incredibly versatile cheese and a staple of Italian cooking. Parmigiano Reggiano DOP is an important ingredient in many traditional recipes, a great addition to a cheeseboard and a beautiful garnish for pasta and risotto dishes.

Ingredients: Milk, Salt and Rennet

Origin of milk: Italy

The final catch weight and your order will be adjusted on your invoice and you will be refunded/charged the difference.

Montanari & Gruzza

Montanari & Gruzza are a family business that has produced butter and Parmiggiano Reggiano for over 70 years. Using milk from locally reared Sola di Bruna, Vacche Rosse and Bianca Modenese breeds.

Parmigiano Reggiano is produced exclusively in the provinces of Parma, Reggio Emilia, Modena, Bologna to the left of the Reno river, and Mantua to the right of the Po river: this is the area hosting the farms where the cattle are fed on locally grown forage.

Parmigiano Reggiano cheese is a product with the Protected Designation of Origin (PDO or DOP). Cheese produced according to the rules contained in the Production Regulation is the only cheese entitled to bear the Parmigiano Reggiano mark and, therefore, the wheel must display all the marks required for identifying and distinguishing the product.

Disclaimer

These summary details have been prepared for information purposes only, and are created to improve your shopping experience on the Il Fattore website. While we have taken care in preparing this summary and believe it to be accurate, it is not a substitute for your reading the product packaging and label before use. Please note that products and their ingredients are subject to change.
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