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Traditional extra hard cheese with EU-wide Protected Designation of Origin (PDO), which was first produced in the Po valley about 900 years ago

Hand made from raw cow milk from two consecutive milking sessions and animal rennet

Finely grained, light to straw-yellow, crumbly interior with firm, dry natural rind

Fat content: 32 % fat, dry weight

Taste: intense, delicate, not spicy

Ripening time: 1236 months

Related cheese:

  1. Pecorino Romano
  2. Don Bernardo
  3. Grana Padano
  4. Asiago fresco pressato
  5. Bra Duro
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