Parmigiano Reggiano Pdo Vacche Rosse / Red Cows 20/24 + 40/48 months 2 Pieces each 1 Kg / 2.20 Lbs + Balsamic dressing Gocce d’Oro

2 Pieces of Parmigiano Reggiano Pdo Vacche Rosse / Red Cows + 1 bottle Balsamic Condiment Reggio Emilia Gocce d’Oro

2 Vacche Rosse / Red Cows vacuum packed, each 2.20 Lbs /1 Kg, 1 piece matured 24/30 months and one 40/48 months + 1 bottle of Balsamic condiment from Reggio Emilia “Gocce d’Oro” 1,35 fl oz / 40 ml, 5 years old.

A fire-branded mark onto Parmigiano Reggiano by the Consortium means it meets the requirements of Pdo, the Protected Designation of Origin. It’s made only with essential and genuine ingredients: milk, salt and rennet, following traditional methods, thanks to the art and wisdom of the Master cheese maker.

It takes 14 liters of milk for one kilo of Parmigiano-Reggiano.

The Reggiana Breed 
The Reggiana is a breed of cattle native to Northern Italy. The outstanding quality of Vacche Rosse milk, with its superior protein and casein content, is well-known and widely appreciated. 

Ingredients: 

Red cow’s milk, salt and rennet 

Allergens Parmigiano Reggiano Pdo: 

milk and products thereof

Allergens Balsamic Condiment Gocce d’Oro: 

contains sulphites 

Nutritional features: 

It’s contains only 30% water and 70% nutrients: protein, vitamin, phosphorus, calcium and mineral. Quickly digested and easily assimilated, dieticians often recommend it for children and the elderly. Is also indicated for people who are lactose intolerant and, the fat content in the Parmigiano Reggiano is lower than most other cheeses. 

Free of: 

lactose, food additive

Expiration date: 

4 months 

How to store: 

After opening a piece of Parmigiano Reggiano vacuum pack, the cheese must be stored at home in the refrigerator at a temperature between 4 and 8 C and kept in food-grade plastic film. It must keep clean the surface of the crust in order to prevent the emergence of mold.

Combination: 

Parmigiano Reggiano is a very versatile cheese it can be used in a different ways. As a condiment, added grated on Italian pasta, or salads. As a food, eaten in small chunks, simply accompanied with bread, wine, jams, traditional basamic vinegar or fruit like aperitive.