Tosone di Parmigiano Reggiano
Tosone is not as famous as its big brother, Parmigiano Reggiano, yet its history goes as far back in time as the king of cheeses. Historically, the Tosone came from the “tosatura” ("shearing") when they were making Parmigiano Reggiano. They would shear it to give it its traditional and unmistakable shape. Cheesemakers would take the long, thin strips that were "discarded" during the production of Parmigiano Reggiano, and make them into a tasty little gift that was much loved, especially by children. Today the Tosone is no longer just a step in a production process. It is made independently and carefully, and it can finally claim to be its own tasty and unique cheese.
People enjoy it grilled, wrapped in traditional pancetta, or breaded and fried. Tosone is a true trick up your sleeve, or, rather, in your kitchen. It can become a surprising and fun allyas it is a versatile ingredient that promises to make even the most spontaneous aperitivi truly unique and original. Tosone cheese can be a side dish, but can also take the reins and become the main course.
Nutrition Information per 100 g
Energy 1459 kJ
Fat 24,58 g Of Which Saturates 16,88 g Carbohydrate 2,37 g Of Which Sugars 0,05 g Protein 3,6 g Salt 0,059 g
Cheese - Ingredients: Pasteurized cow's MILK, rennet, lactic ferments.
Keep refrigerated (4° - 8°)
Only milk of Italian origin