Nestled in the rolling green hills of Borgotaro, Emilia-Romagna (AnnibaleGiovanni Ferrari’s birthplace) this small cooperative produces a limitedamount of Parmigiano Reggiano, so few that it took us three years to persuadethem to allow us to sell their cheese in the U.S.! Parmigiano is made astrictly defined zone between Parma, Modena, Reggio-Emilia, Bologna andMantua, where it has been produced for hundreds of years. A close knit networkof 492 local caseificii in Emilia-Romagna and Lombardia has been granted theright to produce the protected Parmigiano-Reggiano. The Caseificio Sociale diBorgotaro, dairy 3090, is widely recognized in Italian food circles as thefinest producer of Parmigiano Reggiano. It is situated highest amongst thepre-Appenine grasslands. The dairy’s herds graze on nutritious, hearty grassesraised in the mountainous air. After the cows are milked, the cheesemakers atthe Caseificio, breaking with tradition, insist on leaving much of the flavor-rich, high-fat cream in the whey, whereas most producers skim it off to sellit in liquid form, where it commands higher prices. Leaving a greater amountof this luscious mountain cream in the cheese creates a creamy Parmigiano witha clean milky palate and 28-month aging lends a pleasantly milky finish.
- Air-freighted from the finest Parmgiano Reggiano dairy, #3090, of the 493 dairies
- Italy's "King of Cheeses"
- Exquisite shaved over fresh asparagus, risotti or pasta
- Item Weight: 2 pounds
- Shipping Weight: 2.5 pounds
- Manufacturer: Caseificio 3090