Parmigiano Reggiano is the king of Italian cheese and certainly one of the world’s most important benchmarks. Produced by almost 500 small dairies in a strictly designated area of northern Italy its age and origin is guaranteed, but some cheeses are better than others.
The Cravero family has specialised in maturing Parmigiano from small dairies in purpose built storerooms in Bra northern Italy since 1855.
This rare two-year-old ‘mountain’ cheese has impeccable regional provenance. It is handmade in the San Pietro dairy in the Appennini hills of Modena from the raw milk of a small herd of less than 100 cows. After meticulous maturation at the dairy for six months, the finest cheeses are graded by Giorgio and taken to Bra for ripening. At two years old its succulent moist nutty texture has a complex fruity caramel sweetness that is very different to the dry and often bitter cracked cheeses matured by the large cooperatives. The San Pietro dairy produces just 6 wheels a day.
To read more about the Cravero family and to see some beautiful photos of them ageing cheese check out http://www.cravero-cheese.it
TIP: keep your cheese rinds and add them to your next minestone soup or bolognese sauce