The Story
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
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
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
