Cravero Parmigiano Reggiano


raw cow
giorgio cravero
2-3 years plus
Clear selection
SKU: PAR3 Categories: , ,

Our Parmigiano Reggiano comes from master affineur, Giorgio Cravero of Bra in 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 which 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 takeover from Giorgio and continue the family’s tradition which now stretches back over 150 years.

By Giorgio’s own reckoning there are about 300 producers of Parmigiano Reggiano within the permitted production area of Parma, Reggio Emilia and Modena. He says that of these, about 10% are genuinely interested in the quality of their product. Of these 30 or so producers, Giorgio deals with just three, two of whom he regards as being better than the third. He believes that these three farms produce the best Parmigiano Reggiano in all of Italy. A combination of the knowledge handed down generations and years of personal experience allow Giorgio and his team to carefully select the very best wheels from these farms, and age them up to the specifications of his clients. This selection process demands an incredible amount of skill.

The Sheridan brothers were fortunate enough to meet Giorgio over fifteen years ago at the very first Slow Food Cheese festival in Italy- the festival was then far smaller than it is today. Since then Giorgio has provided us with two year old Parmesan from what we believe is the best of the three farms.  Giorgio has also gone on to become recognized as one of the very top parmesan affineurs in Italy.  His parmesan is a truly fantastic cheese, and is amongst the very best cheeses we sell.

At two to three years G. Cravero’s Parmigiano Reggiano is crystalline in texture, yet still lively on the palate- a characteristic which fades beyond 36 months or so- and has fantastic fruity tones with a long nutty finish. Giorgio’s parmesan is fantastic to cook with but has the quality to be included in the very best cheeseboards. Serve it alongside some genuine balsamic vinegar; ripe pears or with for a surprisingly good match, a glass of Champagne.


MILK, rennet, salt

Allergens in BOLD

Nutritional Information:

Energy 1640kJ/392 kCal
Total Fat 28.4 g
Protein 33g
Carbohydrate g 0,00