Description

Produced in the area at the foot of the hill of Parma and Reggio Emilia, south of the Via Emilia, in dairies that are medium-sized, the farms that give milk have an average of 100 head of livestock, the breeds raised are mainly Frisian and in a small part alpine brown, the feed is mainly unifeed, or single dish with hay and minced feed and served simultaneously , this type of feeding gives milk a very uniform taste throughout the year. The taste of the cheese is extremely delicate, ideal to eat at any time of the day, even accompanied by fresh fruit or balsamic vinegar dressing, the wine to combine is a white with a delicate perlage.

Additional information