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If you buy it vacuum-sealed from a shop, the packaging usually has additional branding from the producer. Not a "favorite dairy", but if it's convenient to do
by zeitg3ist 1y ago
If you buy it vacuum-sealed from a shop, the packaging usually has additional branding from the producer.
Not a "favorite dairy", but if it's convenient to do so, I usually look for the "vacche rosse" type, which is more expensive but also noticeably different (and better). Of course it would be a waste to grate it over pasta; better to eat it on its own.
- darkwater 1y agoVacche rosse 24 months and a glass of red wine, you just made me salivate. The 36 months is too strong in my opinion, still delicious but I like the 24 more.