To prolong the shelf-life of this product keep it wrapped and stored in a container in your fridge.
Please tell us where to leave this product if you are not in – it needs to be kept chilled to maintain its quality. A cool box in a shady spot works well.
For Parmesan to be classed as Parmigiano-Reggiano, both the production of milk and its transformation into cheese is confined to the provinces of Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River and Mantua to the east of the Po River.
The Hombre Farm that produces our Parmesan is a closed cycle organic farm situated in Parma. Lucerne, which covers nearly 50% of the land, is the most important crop, while on the rest of the farm cereals such as maize, barley and soy are grown.
The cattle graze outdoors from spring to autumn and all are bred on the farm. Since November 2007, any male calves are sold as meat to customers visiting the Hombre Farmshop. There is no intensive veal animal production on site.
Unpasteurised cow's milk, sea salt*, animal rennet.
Allergens in bold.
|Energy (kJ)||1633 kJ|
|Energy (kCal)||392 kCal|
|Fat (g)||28.4 g|
|of which Saturates (g)||20.9 g|
|Carbohydrate (g)||0 g|
|of which Sugars(g)||0 g|
|Protein (g)||33 g|
|Salt (g)||1.6 g|