Cantarelli Parmigiano Reggiano DOP Collina

This Parmigiano is produced in the dairies of the Val d'Enza using only milk from cattle grazing in the nearby hills. The Parmigiano cheeses are then left to mature in the ancient Cantarelli brick cellars for a minimum of 30 months.

A maturation of 30 months makes the Parmigiano more crumbly and gives it a more grainy consistency. The taste becomes more decisive and the notes of spices and dried fruit become absolutely predominant while maintaining its characteristic "sweetness".

A medium level Parmesan, you can enjoy it alone, but it will not be a waste to grate it on pasta.

SHIPMENTS

Possibility of supplying wholesale restaurants, delicatessens, pizzerias all over Europe (we serve: Austria, Belgium, Croatia, Denmark, Finland, Germany, Greece, Ireland, Luxembourg, Malta - Valletta, Holland, Poland, Portugal, United Kingdom, Spain , Sweden, Switzerland, Slovenia).

The product is shipped fresh a few hours from production from Andria in Puglia

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