PRODUCT DESCRIPTION
KNOW WHAT YOU ARE BUYING
A true and matchless wheel of Alpine Organic Parmigiano Reggiano DOP aged 36 months at least, weighing nearly 36-38 kg, with the brand of the Consorzio Parmigiano Reggiano impressed on the rind certifying and guaranteeing its quality.
An additional inscription stating the month and year will help you learn the make date. On the bottom, a casein plate fitted in at the made date certifies the organic nature of product.
PRODUCT PROFILE
Made of nearly 600 litres of milk, cheese rennet and salt, this cheese is the fruit of complex transformations directed step by step by the cheese-maker master hand. The cheese, a living element, is laid to rest for two seasons at least in warehouses at a controlled temperature and humidity while on beautiful spring and autumn days, the qualities of natural airing are exploited, thus enhancing enzymatic transformations such that render our Parmigiano Reggiano DOP so tasteful and sweet smelling, which can be appreciated at the very moment when the wheel is cut.
KNOW WHAT YOU ARE EATING
Parmigiano Reggiano DOP is a complete and natural food, suited to everybody, children and the elderly, sport loving and sedentary people.
Just consider that to digest 100 grams of products, 45 minutes are sufficient, versus nearly 4 hours necessary for the same quantity of meat. Parmigiano Reggiano DOP is also suited for diet regimes of people allergic to milk proteins.
A real concentration of energy immediately available, better than the many food supplements available on the market.
IN THE KITCHEN
Many are the possibilities to use a cut wheel: at some famed restaurants, the half wheel is sprinkled with alcohol, then fired to heat it as much as necessary to take in a pasta or a risotto well blended for a few minutes before being served.
ONCE UNPACKED
To preserve a whole wheel of Parmigiano Reggiano DOP a cold store is not necessary, it is sufficient to place it on a wooden board in a fresh room (like a cellar) at a temperature in the range of 12-18 Degrees centigrade, to remove any mildew from the rind with a rasp and to dry it with a towel and repeat the treatment twice a month.
By doing so, the slow ageing process will continue unaltered.
Those who have a vacuum-sealing machine, may pack it in cuts more convenient for their intended use, and the vacuum-packed product can be kept in the fridge for 6-8 months.
