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Details
Details
It takes its name from the intense black colour of its rind. It is a hard cheese produced in the heart of the Po Valley and its purpose is to bring back memories of the past of the great italian cheeses typical of this area. Up until 1950 in fact the cheeses where covered with a watery solution of soil and flour to protect them against temperature ranges because air conditioning was just not heard of back then.
This cheese consists of 80% of cow's milk and 20% of buffalo milk.
We are proposing this “speciality” which has matured for at least 24 months so that you can fully appreciate all its extraordinary organoleptic and nutritional properties
Additional Info
Additional Info
| Manufacturer | Montanari e Gruzza Spa |
|---|---|
| Lactose free | Yes |
| Eggs free | Yes |
| Sugar free | Yes |
| Soy free | Yes |
| Place of origin | Reggio Emilia |
| Maturing | 24 - 30 months |
| Weight/Volume | about 700 g |
| Vacuum-packed | Yes |
| Ingredients | cow's milk, buffalo's milk, salt, rennet. |
| How to preserve it | In the refrigerator for some weeks. Once opened keep it in the fridge, wrapped in a cloth and closed in a plastic bag. |
