Parmiggiano (Parmesan) Regiano Cheese PORTION Zanneti 4.5kg

Parmiggiano (Parmesan) Reggiano Cheese Zanneti - PORTION

0601009404500
€136.34
TAX INCLUDED

This Parmiggiano (Parmesan) Regiano Cheese PORTION Zanneti 4.5kg is made with unpasteurized milk from Frisian breed cows, originating in Italy. Its curing period can vary between 12 and 30 months, depending on whether it is dry, old or low.

This cheese has an intense flavor and frame, with a dry and grainy texture.

We recommend taking this cheese alone on a gourmet cheese board with a good red wine or a chardonnay-type wine, in a salad or as a condiment in pasta dishes.

Parmiggiano (Parmesan) Regiano Cheese PORTION Zanneti 4.5kg

Parmiggiano

€136.34
TAX INCLUDED
Weight :
Quantity :

Data sheet

Origin
Italy
Price per kilo
28.50 €/kg
Manufacturer
Zanetti
Ingredients
Raw milk, salt, rennet
Nutritional values
Energy value: Energy value 1671Kj / 402 Kcal, fats 30g (of which saturated 20g), carbohydrates 0g (of which sugars 0g), proteins 32g, salt 1.6g
Allergens & co
Milk and egg
Kind of milk
Pasteurized cow's milk
weight
4.5 kg
Presentation
Vacuum packed

Specific References

EAN13
2267919048228

DELIVERY

Once you confirmed your order, this will be prepared and sent via courier. Delivery times and shipping costs depend on the destination and weight. During the process you will receive detailed information about the status of your order.

Information about delivery and shipping costs here.

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WRAPPING

We select the ham at its optimum curing process when we receive your order. Then it is packaged for optimal preservation during transport: wrapped in gift paper breathable, a cotton cover, a decorative mesh, and a inside a reinforced hard cardboard box so that it arrives in perfect condition.

Look at all the details of the product presentation.

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PRESERVATION

Information on the preservation and consumption of our products. Instructions on how to preserve and consume whole cheese and cheese wedges.

For more information on preserving and consuming cheese, click here.




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