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  • Cello Grated Parmigiano Reggiano Bag

    Cello Grated Parmigiano Reggiano Bag Product ID: OTR447826 Arthur Schuman

  • L.B. (Monroe NY)
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Cello Grated Parmigiano Reggiano Bagview larger image

Cello Grated Parmigiano Reggiano Bag

Product Id: OTR447826

Sold as: Case of 6

Weight: 30 lbs

List Price: $491.40

Savings: $132.95
Ships in 3 weeks $358.45
  • Description
    Special Order Item No Returns
    Ships Refrigerated Extra shipping applies
    Food Item No Returns
    Arthur SchumanArthur SchumanMfg#: CEL07619
    GTIN: 10882319903695
    UPC-12: 088231990369
    UPC-10: 8823199036

    Parmigiano-Reggiano, Called "The King of Parmesans", this D.O.P. "(Denominazione DOrigine Protetta)" cheese is only made in the "typical" zone. This zone refers to the provinces of Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River and Mantua to the east of the Po River. This area is famous for some of the finest milk in the world. Production of this authentic Parmesan is limited and all cheese is produced on small farms as a cottage industry. All aspects of production are highly regulated by the Consorzio Parmigiano-Reggiano, a quasi-governmental/trade group which governs and controls all rules regarding milk, production, testing and labeling of the cheese. Parmigiano-Reggiano is completely traceable to its origin. Each straw-colored, approximately 75# wheel bears the date of production and factory number. Coda (Fall) and Testa (Spring) cheese are considered the best, as this is when the cows produce the finest milk. The traditional flavor profile is described as "nutty" and the long aging produces white calcium spots which give the cheese a crunchy bite. Parmigiano-Reggiano is used in cooking. It can be grated, shredded or shaved on pasta, salads and vegetables. It is a delicious dessert with fruit. High in calcium, Parmigiano-Reggiano is very healthy for adults and children and a great snack.

  • Details

    Cello Grated Parmigiano Reggiano Bag, 5 Pound -- 6 per case.

    Food items cannot be returned.

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