Parmigiano Reggiano 36 months is the first aged over 3 years from the Saliceto farm. It is a hard cheese made from cow's milk from cows raised in the wild in the fields within the Saliceto farm, and the fodder used in winter is also produced by the farm itself. The 36-month Saliceto Parmigiano is a fantastic, unique, tasty, and flavorful product, with predominant hints of dried fruit and hay. It features tyrosine crystals which form during aging. The lactose content is practically 0, making it suitable even for those who are lactose intolerant. Excellent accompanied by jams or grated on tasty recipes. Parmigiano Reggiano is a fatty cheese with a straw-yellow color, a grainy texture with a hard rind marked with the consortium's name. The DOP designation is recognized only after inspection by a technician. Pairings: Parmigiano Reggiano is excellent consumed on its own accompanied by a glass of sparkling wine such as Franciacorta or Trento DOC rosé. Excellent for grating to enhance your dishes. We recommend taking it out of the fridge about half an hour before enjoying it. Storage: Store in the refrigerator, cover the cut part. Processing: The 36-month Saliceto Parmigiano Reggiano is a semi-fat long-aged cheese made with selected cow's milk. The evening milk is skimmed and mixed in typical copper vats with fresh morning milk. It is added with rennet and whey starter, the curd is formed, broken into small parts, and cooked at about 54°C. The formed paste remains in the vat, is cut, and extracted into molds. Aging begins in special rooms. Only the best wheels will become EXTRA 24 months. Aging: 22
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Parmigiano Reggiano 36 months is the first aged over 3 years from the Saliceto farm. It is a hard cheese made from cow's milk from cows raised in the wild in the fields within the Saliceto farm, and the fodder used in winter is also produced by the farm itself. The 36-month Saliceto Parmigiano is a fantastic, unique, tasty, and flavorful product, with predominant hints of dried fruit and hay. It features tyrosine crystals which form during aging. The lactose content is practically 0, making it suitable even for those who are lactose intolerant. Excellent accompanied by jams or grated on tasty recipes. Parmigiano Reggiano is a fatty cheese with a straw-yellow color, a grainy texture with a hard rind marked with the consortium's name. The DOP designation is recognized only after inspection by a technician. Pairings: Parmigiano Reggiano is excellent consumed on its own accompanied by a glass of sparkling wine such as Franciacorta or Trento DOC rosé. Excellent for grating to enhance your dishes. We recommend taking it out of the fridge about half an hour before enjoying it. Storage: Store in the refrigerator, cover the cut part. Processing: The 36-month Saliceto Parmigiano Reggiano is a semi-fat long-aged cheese made with selected cow's milk. The evening milk is skimmed and mixed in typical copper vats with fresh morning milk. It is added with rennet and whey starter, the curd is formed, broken into small parts, and cooked at about 54°C. The formed paste remains in the vat, is cut, and extracted into molds. Aging begins in special rooms. Only the best wheels will become EXTRA 24 months. Aging: 22
