On a recent trip to Italy, I had the opportunity to visit a co-op that makes Parmigiano Reggiano. It was a first for me – I have witnessed the cheese making process before and have even tried my hand at making chèvre but I had never before observed the making of a hard, aged cheese Continue Reading »
Driving through the disorienting January fog along the narrow, winding roads of Reggio Emilia, we were grateful to have a guide. Andrea Bezzecchi had picked us up from the Reggio Emilia train station and was taking us to Novellara, his hometown and the home of Acetaia San Giacomo, where his family has made balsamic vinegar Continue Reading »
While each wheel of Parmigiano Reggiano varies with the season, we find that Cravero parm tends to have a moist texture and flavors of pineapple, baked bread, and grass flavors. Well cared for and sourced from farms of the highest quality, it’s what we recommend to customers looking to include a Parmigiano on a cheese platter.