GIOLITO PARMIGIANO REGGIANO DOP 24M (1kg)

Perhaps the best known and most imitated Italian cheese in the world. It was mentioned in the Decameron by Boccaccio in the XIII century, but since the Middle Ages it has been produced between Emilia and Lombardy. The production area includes the provinces of Parma, Reggio, Modena and a part of Bologna and Mantua. The raw milk from the evening milking is mixed with that of the morning to which animal rennet is then added. Once coagulated, the curd is broken into small grains and cooked up to 55°C, to then be put into molds. The minimum seasoning is 12 months after which it is released and marketed.