Parmigiano Reggiano DOP, 500 g - 1.1lb wedge, 20 months

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Parmigiano Reggiano DOP, 500 g - 1.1lb wedge, 20 monthsThe Parmigiano Reggiano DOP story starts in the Emilian territory in around the 12th century when the Cistercian and Benedictine monks began to process milk in large boilers to obtain a hard cheese. This ancient tradition continues to this day thanks to the skillful work of the cheesemaker masters. Availing of this great expertise in the cheese sector, we carefully select the best wheels of Parmigiano Reggiano PDO from the dairies that ensure the

in particular from animals that have reached a weight of around 150 kg

Cover with greased foil and bake for 20 minutes at 350 degrees Fahrenheit or until heated through

but in the far east

Proscuitto di san Daniele is crafted from the legs of hogs to 9 months or more

Available for our customers in the size of 1

Origin: Italy

now with a new "dress"

BREAD CRUMBS

Net Weight: 5 Kilos (11 lbs)

which peruses "Parmigiano Reggiano Consorzio Tutela" alongside the year

Many choose this for their baked pasta dishes because it is more filling compared to fettuccini or even penne and ziti shapes

is the world’s leading producer of this cheese