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AIDA

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The longest ageing period gives birth to a challenging cheese that must be understood and studied with humility, giving time to the product and to your senes to adapt. This 120-month Parmigiano Reggiano could not be called anthyng else but Aida.

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AIDA
The longest ageing period gives birth to a challenging cheese that must be understood and studied with humility, giving time to the product and to your senes to adapt. This 120-month Parmigiano Reggiano could not be called anthyng else but Aida.

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170,25 €

Ageing	120 months
Packs	Vacuumpacked in clear heat shrink plastic film.
Preservation	Store in the fridge at a temperature of +2°C/+4°C. Best before: see date on pack.
Ingredients	Raw cow's milk, naturally fermented whey, calf rennet, salt from salt mines (salgemma).

A semi fat, hard, cooked and slowly matured cheese. It is produced with cow's milk from animals whose feed consists mainly of fodder from the area of origin.

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