The cheese is made in the Bavarian alpine upland from the finest quality of pasteurized milk. Manufactured on basis of traditional recipes and procedures. The additional heat-treatment conserves the ripening condition. Suitable for many different applications.
when you see our seals, you'll feel good knowing that the product is certified as having been made with 100% real California milk from Real California milk, including butter, ice cream, yogurt, buttermilk, cream, cottage cheese, sour cream,and cream fresh
when you see our seals, you'll feel good knowing that the product is certified as having been made with 100% real California milk from Real California milk, including butter, ice cream, yogurt, buttermilk, cream, cottage cheese, sour cream,and cream fresh
The processing of milk that will become Grana Padano starts within a few hours, to preserve its freshness and its organoleptic properties. The consortium logo is imprinted in unmatured cheese wheels to guarantee the traceability and production chain controls: only the best wheels obtain the prestigious ‘Riserva’ trademark.
The processing of milk that will become Grana Padano starts within a few hours, to preserve its freshness and its organoleptic properties. The consortium logo is imprinted in unmatured cheese wheels to guarantee the traceability and production chain controls: only the best wheels obtain the prestigious ‘Riserva’ trademark.
The cheese is made in the Bavarian alpine upland from the finest quality of pasteurized milk. Manufactured on basis of traditional recipes and procedures. The additional heat-treatment conserves the ripening condition. Suitable for many different applications.
when you see our seals, you'll feel good knowing that the product is certified as having been made with 100% real California milk from Real California milk, including butter, ice cream, yogurt, buttermilk, cream, cottage cheese, sour cream,and cream fresh
"AN AUTHENTIC SPECIALITY, CHERISHED BY THE GLUTTONS AND CONNOISSEURS
Parmigiano Reggiano is produced with different degrees of maturation: fresh milk is processed at 3 in the morning the day after collection, and the cheese wheels remain in brine for around 21 days before being transferred to the maturation plants, where they sit for between 12 and 30 months."
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