Description

24 months Parmesan is an excellent cheese. It is produced on in Italy, in a very restricted area according to a severe disciplinary that jeaously guards the rules of the whole food processing chain: from the grass in the fields to the maturing of the full-shaped units. Milk of the night milking rests all the night long inside wide basins where milk fat completely fall down. In the morning this fat-free milk will be mixed with the just milked one and left in the copper couldrons upside-down bells shaped.

The cooking of the curd is followed by the cheesemaker personally; his hand only will be “the instrument” to decide how and when processing the single phases. Today as in the past, man and material only make Parmesan cheese.

Italcaseus carefully selected the dairies because they must ensure the most important international certifications, among the others the Halal certification, to serve the Islamic Countries.