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Parmigiano-Reggiano Collection

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For five generations, the Cravero family has been hand-selecting young wheels of Parmigiano Reggiano from the finest farms of Emilia-Romagna, and transporting them to their maturation caves in Bra, a mountain village in central Piedmont.  We first experienced the Cravero family's Parmigiano at the Slow Food Cheese festival in the town of Bra, Italy. 

While each wheel will vary with the season, we find that these cheeses tend to have a moist texture, and flavors of pineapple, baked bread, and grass. We, of course, love to grate the younger Parmigiano over a bowl of warm pasta, and also enjoy serving a healthy chunk of the older parm with a drizzle of aged balsamic, and a few slices of Prosciutto di Parma on the side. 

This collection will include a half pound piece of each of the two ages of Parmigiano: 2-year-old and the 3-year-old "Riserva", and a small "grana" knife, styled after the knives we use to cut open our 80 lb wheels of parm. 
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Region Emilia-Romagna
Country of Origin Italy
Cheese Type Hard
Type of Milk Cow
Flavor Profile Medium-strong
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Serving and Caring for your cheese

Caring for Your Cheese

How much cheese should I buy?

We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.

How should I serve my cheese?

You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.

Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.

Can I eat the rind?

Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.

What do I do about the mold on my cheese?

Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.

How do I store my cheese?

Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.

How do I wrap my cheese?

Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).


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