Parmigiano Reggiano

Over the centuries, Parmigiano Reggiano has not changed its production method: today as in the Middle Ages, the product is made in a natural way without additives. At the beginning of 1900, some important innovations that are still relevant today were introduced, such as the use of fermented whey and steam heating.

Hard - Cows Milk - Un-pasteurised - Not Vegetarian - Strong

Ingredients - For allergens, see ingredients in bold -  

Unpasteurised Cows Milk, Salt, Animal Rennet.