Parmesan cheese, 750-850gr.
The best parmesan, produced at Latteria Sociale Roncadella, in Roncadella a small town east of Modena. Here three generations work together with Mama Marissa in front. The parmesan is broken into pieces weighing approx. 750-850 grams. The weight can vary because it is not possible to control the weight accurately during the breaking.
Our parmesan is produced at Latteria Sociale Roncadella. Here three generations work together with Mama Marissa in front. The cheese is stored for 27 months which is where the balance between the fatty and acid balance tops and the cheese in our oppinion is absolutely perfect. It is made of 50% skinny milk, milked in the evening, and 50% fatty milk from the morning milking. In addition only hard work. All cheeses are flipped and brushed once a week. Remember to smell the parmesan before you eat it, a lot of the enjoyment lies in the scent. Break it with a real parmesan knife. Enjoy it with a nice glass of red wine!