PARMIGIANO REGGIANO
Reggio Emilia
Unpasteurised cow's milk
Traditional Rennet
The long slow ageing process helps the cheese develop & disperse its goodness. Made with unpasteurised skimmed milk from accredited dairies within the allotted region, the crust is brine washed, then rubbed with olive oil & slowly matured under strict supervision. Only cheeses with the Consorzio markings are the true Parmigiano, & we hand pick ours from the premier quality section that are aged over 36 months.
Download Alessandro's recipe for Westcombe Ricotta Gnudis with Parmigiano Reggiano
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PARMIGIANO REGGIANO
Reggio Emilia
Unpasteurised cow's milk
Traditional Rennet
The long slow ageing process helps the cheese develop & disperse its goodness. Made with unpasteurised skimmed milk from accredited dairies within the allotted region, the crust is brine washed, then rubbed with olive oil & slowly matured under strict supervision. Only cheeses with the Consorzio markings are the true Parmigiano, & we hand pick ours from the premier quality section that are aged over 36 months.
Download Alessandro's recipe for Westcombe Ricotta Gnudis with Parmigiano Reggiano
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Description
Reggio Emilia
Unpasteurised cow's milk
Traditional Rennet
The long slow ageing process helps the cheese develop & disperse its goodness. Made with unpasteurised skimmed milk from accredited dairies within the allotted region, the crust is brine washed, then rubbed with olive oil & slowly matured under strict supervision. Only cheeses with the Consorzio markings are the true Parmigiano, & we hand pick ours from the premier quality section that are aged over 36 months.
Download Alessandro's recipe for Westcombe Ricotta Gnudis with Parmigiano Reggiano
