Parmigiano Reggiano – 24 Months

Cavola 993 – Parmigiano Reggiano – Aged 24 months

The Cavola 993 Parmigiano Reggiano mountain Parmesan is aged for 24 months. It is granular and somewhat crumbly, with the perfect balance of mildness and flavor, featuring sweet notes of fruit and nuts as well as savory hints reminiscent of meat broth. This creates the so-called umami effect. It is easy to grate, making it the perfect accompaniment for pasta and medium-bodied wines.

Cavola 993 – everything on the mountain

• Cavola 993 produces in the mountains,
• in an unspoiled environment of meadows and forests
• at the foot of the Tuscan-Emilian Apennines at an altitude of 900m
• They preserve the traditions of our homeland
• They use pure water from a 2120m deep spring on Mount Cusna
• Cavola 993 uses no chemical fertilizers or pesticides
• The cows are fed 100% natural feed
• The cows are milked on the mountain pasture
• The milk is of high quality
• After salting, the long aging process follows, also on the mountain
• Parmigiano Reggiano 993 reveals its character at an early age

Parmigiano Reggiano – 900 years of cheese tradition

Parmigiano Reggiano has been protected by the PDO seal since 1955. Since June 1996, it has been recognized as a product with a Protected Designation of Origin. Written records confirm that this hard cheese, colloquially referred to by us as Parmesan, has been produced in almost unchanged form in Emilia-Romagna for over 800 years. Production is now overseen by the Consorzio del Formaggio Parmigiano Reggiano, and every cheese is marked with a seal (brand). More than 500 liters of milk are required for a cheese wheel weighing just under 40 kg in its typical form. The silage-free raw milk used is brought to the dairy within 3 hours of milking and gently heated in copper vats with the addition of calf rennet. Using the "spino" (cheese harp), the curdled milk is cut into fine pieces (curd). During this process, casein and whey separate. The finer the curd, the firmer the cheese. The curd is lifted from the whey using a large cloth and placed into the typical round molds, also called "fascere," to drain. The cheese now rests for two to three days before being repeatedly immersed in brine over three weeks. In this way, it absorbs the amount of salt necessary for the long aging period, which preserves the cheese and makes it suitable for storage. Subsequently, the cheese matures in climate-controlled storage rooms for at least 12, but usually 24 months. The finished Parmigiano Reggiano has a minimum fat content of 32% in the dry matter and may now bear the consortium's seal. Cavola 993 is a genuine natural product from Emilia-Romagna.