From the merging of two very similar varieties elaborated for centuries in neighboring regions of the Italian Peninsula, Reggio Emilia and Parma , the traditional Reggiano Parmigiano cheese is born.
The Reggio of Estancia La Suerte faithfully follows the recipe of the most famous of Italian cheese. It is a variety based on raw milk undergoing a process of skimming . Only 20 cheeses are produced each day, and they are left to settle for 8 months.
It is an excellent hard cheese for snacks or for grating since, due to its careful process of storing, it keeps the freshness of fresh milk.
Maturity
8 months to 1 year.
Its strong flavor and its peculiar consistency turn it into a cheese with a strong and delicious personality.
