Bright Rye Flour biological - Feichter Bernhard 1 kg
The rye is cultivated at 1200 m of sea level according to biologically dynamic guidelines
Then the grain are grouned by our stone mill
Parmigiano Reggiano, extra hard cheese Parma and Reggio, at least 24 months matured, very well to paste dishes.
Hard cheese ewe's milk, Appearance: interior is strawy-yellow to amber colour, Aroma: fruity - ripe pears, Flavour: hints of sheep's milk - very sweet - balanced - full flavour, Consistency: crumbly, Maturation: 15 months in the natural cellar