Cravero Parmigiano Reggiano 180g
About This Cheese
Fruity, nutty, and deeply savoury with great texture and slight crunch, our Parmigiano Reggiano comes exclusively from Giorgio Cravero, friend and trusted affineur. We think this is the highest quality Parmigiano Reggiano around.
TypeHard
Rennettraditional
RegionReggio-Emilia, Italy
ProducerAfiineur Giorgio Cavero
Milkraw cow
Rindnatural
€7.20
Story
Every year Giorgio selects and buys cheese at 12 months, then ages it for a further 12 months before sending it on to us. Giorgio deals with just three of the 300 Parmigiano-Reggiano producers because he believes these three farms produce the best Parmesan in Italy. Pinned down, he finds it difficult to explain exactly why each of his dairies produces the best cheese. It is not one or two stark differences but a continuous dedication to producing Parmigiano of outstanding taste and texture. Giorgio points out that under the regulations governing the production of Parmigiano, feed for the cattle cannot be brought in from outside of the production zone but this rule is often ignored. He insists that the hay for feeding the cattle in his dairies is locally grown and believes this is one of the important details.
Producer
Our Parmigiano Reggiano comes from master affineur, Giorgio Cravero based in Bra, Piedmonte. The affineur system, which exists throughout the cheese-producing areas of continental Europe, grew out of farmers’ need to convert their cheeses into cash as soon as possible. Shrewd business people, affineurs, realized that they could add value by aging the cheeses and provide consistent aged quality, while the farmers were only too eager to sell. Giorgio represents the fifth generation of G. Cravero affineurs. Giorgio’s father is called Giacomo, and his father before him was Giorgio, whose father before him was Giacomo. Giorgio’s own son is, of course, called Giacomo. One day he will take over from Giorgio and continue the family’s tradition which now stretches back over 150 years.
Goes Well With
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Recipes
FAQs
Cheese should be unpacked and stored in a cool place, ideally around 5 degrees. Take out about an hour before serving, and allow to come to room temperature. Leaving cheese come up to room temperature (“to chambre”) allows it to develop a fuller, more aromatic flavour. Beware temperatures that are too warm (hot kitchen) and try and let the cheese come up to temperature in a relatively cool place like a cool pantry. Harder cheeses can need a little more time than softer ones.
Cheeses like cheddars that have more open texture pastes where the curd is not heavily compacted during the cheesemaking process can have occasional blue veining. Though this blueing is caused by unintentional rouge pencillium genus mould that has found its way into the cheese, it is often sought after for its contributing flavour.
Frequently, cheeses that start to grow mould while aging, in storage, or during transit can be salvaged and are safe to consume. In the case of blue/white mould that has begun to form, it can be scraped off with regular dinner knife or back of chef knife, and bloomy rind cheeses often begin to re-rind themselves on the cut surface which can just be cut off or eaten.
Spoiled cheese has some key indicators – if you get an ammonia/sour smell or taste then it goes in the bin.
Fresh, high moisture, young cheeses (think mozzarella/ricotta/mascarpone/cream cheese) that have mould growing should be discarded immediately.
Moulds that show up with black or reddish hue should be discarded.
Our primary aim is to provide delicious, quality, safe cheeses to our Sheridans customers however cheese is a living thing with an agenda of its own. If you believe your cheese (or other food item) has spoiled, please contact us immediate at online@sheridanscheesemongers.com for a replacement or refund.
Nutritional Information
Ingredients: raw cow’s MILK, rennet, salt
Allergens listed in bold
Nutritional Information: per 100g
Energy 1640kJ/392 kCal
Fat 30 g
of which saturated 20 g
Carbohydrate 0g
of which sugar 0 g
Proteins 33 g
Salt 0g
