This parmesan is made on an organic dairy farm in Reggio-Emilia, which produces its own milk and rennet. The cheese is matured on the farm for two years and the taste is strong and rich, but never overpowering. Once removed from the initial packaging, we recommend just wrapping it in clingfilm and keeping it in a cool, dry place, preferably the fridge.
After a lengthy search to find really good quality organic Italian cheeses we were lucky enough to find Ellie and Stefano, a wonderfully chirpy and kind couple who import, in our opinion, the best Italian cheeses. They believe that the finest raw ingredients come from a system of traditional organic farming where the land and the animals are respected. It all started six years ago when brothers Stefano and Enrico Chessa started selling Sardinian cheeses to London restaurants with nothing more than a van and a passion to bring to London the delicious food that they were used to back home. The cheeses came from small farmhouse producers and the products were often seasonal. Their small and passionate team continue to run the business from their warehouse in Acton.
Unpasteurised cows milk (98%), Salt (1.95%), Calves rennet (0.05%)
Dietary information: Contains Milk. This is an unpasteurised cheese.
Not suitable for Vegetarians
Nutritional Information per 100g/ml
Energy (kJ): 1,633
Energy (kcal): 392
Protein (g): 33
Carbohydrate (g): n/a
Fat (g): 28.4
An essential ingredient for a vast array of Italian dishes. Enjoy as a table cheese with fig jam or a drop of balsamic vinegar, or grated in pasta dishes, try adding it to your stuffing mixes or simply shaved in salads or on cured meats.
Refrigerated at temperatures above 4 degrees. Once opened return to the vacuum pack bag and wrap again with cling film or foil to prevent any air entering before returning to the fridge. Suitable for home freezing.