Aged for at least 24 months Parmigiano Reggiano is produced only in Parma, Reggio Emilia, Modena and Bologna the methods of making and ripening this cheese have remained unchanged for the past seven centuries. It is a hard, semi-fat cheese, cooked and slowly ripened. It fractures into chips and has a rind which is smooth and golden. Its flavour is rich but not spicy.
PARMIGGIANO REGGIANO DOP – REGGIANO WEDGES – BONI – 200gr
PACK: 15 x 200gr
