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Made with part skim cow�s milk, the Parmigiano Reggiano cheese
is considered the king of cheeses. It takes more than 500 litres of milk to produce one wheel of
Parmigiano (weighing roughly 40 kg). It can be aged from 12 to 40 months and in some cases even
longer.
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Both the Parmigiano Reggiano and caciotta cheeses are sent in
vacuum-packed containers in maximum quantities of around 3 kg per wheel. Shipping is handled by
courier within 48 hours.
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A direct sales point near the dairy farm is open each day.
During 2007, the sales area will expand to include a shop where, along with Parmigiano Reggiano,
ricotta, caciotta La Butterina, and honey, other typical locally produced products will be
offered.
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