Black crust, try hard cheese, produced in the Po Valley.
30 months seasoning. An experience of flavour.
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Black Reserve takes its name from an ancient tradition.
In Reggio Emilia, until the 1950s, the cheeses were sprinkled with an aqueous solution of Earth and flour to protect them from temperature-takes the name from the intense Black color of the crust.
Try hard, produced in the heart of the Po Valley, with a minimum aging of 24 months.
An experience of flavor, fruit of pleasure to return to old ways, still can make you appreciate all the amazing taste qualities and arorbut.