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A cheese of the greatest quality, famous throughout the world, produced in the provinces of Parma, Reggio Emilia, Modena, and part of Mantua and Bologna.
Made from low-fat raw cow's milk, it is a hard, granular and semi-fat cheese that is white or straw yellow in color with a natural straw yellow rind. It is characterized by a rich, delicate and full flavor that is never sharp.
Obtained by combining raw cow’s milk from the evening milking, left to rest and partially skimmed, with the whole milk from the morning milking. The use of fermentation inhibitors is not allowed.
Agriform is a cooperative that selects and sources the best Italian cheeses, partnering with some of the most important dairy cooperatives of the Northeastern part of Italy. The cheeses selected by Agriform from its dairy partners are made using milk from specific Italian territories, collected by thousands of member farmers.
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