D.O.P hard cheese, produced with raw cow's milk in the provinces of Parma, Reggio Emilia, Modena and Bologna. During maturation, the formsare left to rest on wooden boards, the outer part of the cheese dries to form a natural crust, without any treatment, therefore perfectly edible. Its structure is grainy, soluble and crumbly with a harmonious and delicate flavor that recalls milk and fresh friut.
