REGGIANO MONTANARI 18 MONTHS VACUUM 1 KG

Parmigiano Reggiano needs no introduction and is produced in the typical area that includes the provinces of Reggio Emilia, Modena, Bologna on the left of the Reno river and Mantua, on the right of the Po. The link between Montanari & Gruzza and our beloved cheese is like this strong enough to become familiar. A love lost in time. The milk is produced by cows fed according to strict rules that require the use of local fodder and vegetable feed, prohibiting all ensiled fodder and food of animal origin. The milk is transported to the dairy within two hours of being milked; it is used raw, without additives and heat treatments. For one kilogram of Parmigiano Reggiano you need 16 liters of milk.