Situated on the border of the Tuscan-Emilian Apennines, the Caseificio di Montagna Ravarano Casaselvatica has always produced one of the best Parmigiano. This one, the 3084, is made with pasteurised cow’s milk, collected in the high pastures of Val Baganza. Aged for over 24 months, it is a true masterpiece.
Italy, Emilia Romagna.
200g, 350g, 500g
|Caring for your Cheese||
Keep cut cheeses wrapped in wax paper. Do not use cling film as this makes the cheese sweat.