| 摘要 |
A creamy food preparation comprising, in weight percentage on the total weight, at least 45 % of finely divided and non-melt hard cheese, preferably Parmigiano-Reggiano, water and at least one food oil or fat, the water and said at least one food oil or fat being in a weight ration 7:1 to 9:1; this preparation has organoleptic characteristics which are comparable to those o f the Parmigiano-Reggiano from which it is obtained for a period of at least four weeks at room temperature. |
