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Blog Post

Italian Cheese: The Makings of Parmigiano Reggiano

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 cheesemaking process before and have even tried my hand at making chèvre but I have never before observed the making of a hard, aged cheese like Parmigiano Reggiano. A small group of farmers in the area bring milk to the co-operative each week and, starting at 5am every day, that milk begins a process that transforms it into a cheese so many of us know and love. Parmigiano Reggiano is a DOP product. In Italian, DOP stands for Denominazione di Origine Protetta (Protected Designation of Origin).

Blog Post

Parmigiano Reggiano: Burglars, Banks and A Fifth Generation Family

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.