Parmigiano Reggiano DOP

Giorgio Cravero’s family has selected and aged Parmigiano-Reggiano in Bra, Italy since 1855. While Parmigiano-Reggiano production is controlled by a strict PDO, there’s nothing in the rules that says a maker can’t try to do better. Giorgio works with farmers who only use forage from their own land. He believes the difference in locale makes for a significant difference in flavor from one cheese to another. All the cows live on high fields, 700 meters above sea level. The mountain pastures have more diverse grasses and flowers than low-lying lands. The main cheesemaker Massimo makes eight wheels of cheese every day and tends to them himself. His cheese has been awarded the rare designation Prodotto di Montagna, for cheese made of milk from animals raised in the mountains on a diet of local forage.