LAST PIECE! World's Rarest Bio White Modenese Cow Parmigiano Reggiano, 7-8 Years Matured - Presidio Slow Food
LAST PIECE! World's Rarest Bio White Modenese Cow Parmigiano Reggiano, 7-8 Years Matured - Presidio Slow Food
LAST PIECE! World's Rarest Bio White Modenese Cow Parmigiano Reggiano, 7-8 Years Matured - Presidio Slow Food
LAST PIECE! World's Rarest Bio White Modenese Cow Parmigiano Reggiano, 7-8 Years Matured - Presidio Slow Food

LAST PIECE! World's Rarest Bio White Modenese Cow Parmigiano Reggiano, 7-8 Years Matured - Presidio Slow Food

€96.00

*Price includes delivery from Alps to pick-up point in Finland.

The winner of World's Best Organic Mountain Parmigiano Reggiano DOP!
Produced by only one caseificio in the world.

Bio White Modenese Cow Parmigiano Reggiano comes from Modena Apennine Alps and it is made of raw milk of rare and ancient cow breed - White Modenese Cow. This cow is nowadays an officially extincted breed. White Modenese cow produces only 7-10 liters of milk per day. It takes 600 litres of selected milk to make one single 40kg cheese wheel. The producer's cattle shapes just one cheese wheel daily.

NATURAL AND PURE

The animals pasture in Apennine mountains, feeding on fresh grass, hay, herbs and flowers. The raw milk is rich in nutrients, vitamins, provitamins, enzymes, probiotic bacteria and omega-3. Bio White Modenese Parmigiano Reggiano is 100% natural cheese, free of preservatives, additives, gmo, antibiotics and hormons. The pasturing areas are also certified as organic, which means it is free of pesticides and any other chemicals.

HOW TO USE?

A 60-months old Parmigiano Reggiano can be used in the kitchen to enhance flavour in the preparation of main courses. It can be served in slivers on meat or fish carpaccios, or on roast beef with a drizzle of extra-virgin olive oil. It can be also served with a few drops of Traditional Balsamic Vinegar from Modena.

HOW TO PRESERVE?

Raw milk cheeses are alive. The maturing process continues in your fridge therefore alive cheeses should be preserved so that it could breathe. Remove the food film and keep the cheese in food paper as loosely as possible, so that the air can go through. Do not use any closed boxes. Shelf life: 3-4 months.