300 g. approx. cheese wedge. Very famous hard cheese from Italy, whose production is regulated by a PDO (Protected Designation of Origin). It is made of skimmed or semi-skimmed cow milk. Its dough is hard, cooked and pressed. No wholes. Straw-yellow colour.
INGREDIENTS: Natural rennet, milk and salt.
CURING PROCESS: Long maturing process (24 months approx.)
Use it grated or grilled, specially with pasta. In Italy, it is served diced and together with figs or pears, or also chopped into small bits and eaten as an appetizer.
Keep always refrigerated between 1-8º C and, once opened, wrap in transparent film. To be served at room temperature.