Traditional extra hard cheese with EU-wide Protected Designation of Origin (PDO), which was first produced in southern Lombardy around 1,000 years ago
Hand made and industrially produced from pasteurized cow milk and animal rennet
Finely grained, hard interior with thick, dry, golden yellow natural rind
Fat content: 3235 % fat, dry weight
Taste: full, round, not spicy
Ripening time: 824 months
