Made with sheep’s milk pasteurized at 72°C, cooling at 32°-35°C. Cheese cultures are added and mixture is left to ferment, after which rennet is added and the mixture coagulates.
The curd is broken up and drained into moulds. The cheese is brined and dried in a cold room at 6°-8°C.
Producer
Romagna Terre is an Italian cheese producer located in the Emilia-Romagna region. The company specializes in the production of traditional Italian cheeses, including Parmigiano Reggiano.
It employs artisanal methods to ensure the high quality of its products. Romagna Terre sources its milk from local farms, adhering to strict quality control standards.