Giorgio Cravero's family has selected and aged Parmigiano Reggiano since 1855. Cheesemaker Massimo Libra produces seven wheels of Parmigiano each day at Caseificio Sociale San Pietro, in the mountains of Benedello di Pavullo in Modena. Massimo's cheeses travel to the Cravero facility where Giorgio oversees their care for two to three years, then sends them on their way to us in the United States.
Cravero Parmigiano is distinctive for its creamy, almost cake-like texture. This is a cheese you can grate over pasta, yes, but it's meant to be a table cheese, delicious with just a drizzle of honey or balsamic vinegar and a glass of Prosecco. We think you can sense the Cravero family's pride in every bite.
Origin: Modena, Italy
Milk Type: cow
Pairings: Prosecco, Balsamic vinegar, Sangiovese