Classic Parmesan cheese, mature (24 months), 500 g.

Description

Classic parmesan made from natural milk, sourdough and rennet. Cheese of long maturation: aging in production for at least two years. Without dyes, additives of vegetable origin and foreign components. It is believed that for the first time parmesan was invented by Italian monks: in the heat they needed a product that does not spoil for a long time. The “capital” of Parmesan is the city of Parma: it is there that parmesan, or, as the Italians call it, parmegiano, is produced according to the traditional recipe and technology. Interestingly, in Italy, cheese is traditionally made from the milk of two udoes. First, evening milk is poured into the molds, and then they wait for a greasy layer to form on the surface: it usually takes several hours. This layer is removed, and then the rest of the free space in the mold is filled with morning milk. According to the aging time, there are several types of parmesan: young, medium-ripe and aged. The young ripens in four months, the middle—aged - in eight to ten months, and the most aged — from two years and longer. Classic Parmesan from the Milk Sea is suitable for cooking classic pasta carbonara, for pizza “Four cheeses”, for Italian ravioli. Experienced chefs can try to prepare a classic Alfredo sauce: it will suit pasta, boiled or steamed vegetables, chicken dishes. Composition: whole milk, skimmed milk, table salt, calcium chloride sealer, starter culture (thermophilic and mesophilic lactic acid microorganisms), milk-converting rennet of animal origin Shelf life: 90 days. Store at a temperature from 0 ° C to +6 ° C and relative humidity from 80% to 85% before and after opening the package. Maturation period: At least 240 days