About our Parmigiano-Reggiano Cheese:
This year's cheese comes from a mountain farm located near the small village of Tizzano Val Perma in the Apennine Mountains. It is one of the mountain cheese houses. The milk for their cheese production comes from 15 different local dairies all located within 30 kilometers of the cheese house. The owner of the cheese house, Giovanni, says that the cows from which the milk is harvested are 50% Bruna Alpina cows, and 50% Frisona -- with a few Vacche Rossa and Montbeillards thrown in. The average life span of the cows is 8-10 years, which is a good indication that the cows are not pushed for maximum milk production. All reflecting well on the final results.
We sell three "types" of Parmigiano-Reggiano, defined by season. Click on the different Parmigianos below, Spring, Summer and Winter, to learn how they differ. |
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