Parmigiano Reggiano – 24 Months

Cavola 993 – Parmigiano Reggiano – Matured for 24 months

The Cavola 993 Parmigiano Reggiano mountain parmesan is matured for 24 months. It is grainy and slightly crumbly, with the right balance between mildness and flavor, with sweet notes of fruit and nuts and spicy notes reminiscent of meat broth. This is what creates the so-called Umami effect. It grates well, pairs perfectly with pasta and medium-bodied wines.

Cavola 993 – everything from the mountains

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

Parmigiano Reggiano – 900 years of cheese tradition

Parmigiano Reggiano has been protected by the DOP seal since 1955. Since June 1996, it has been recognized as a product with a protected designation of origin. Written sources show that this hard cheese, colloquially known as Parmesan, has been produced in Emilia Romagna in almost unchanged form for 800 years. Production is now regulated by the Consorzio del Formaggio Parmigiano Reggiano and each cheese is marked with a seal (brand mark). More than 500 liters of milk are needed for a nearly 40 kg cheese wheel in the typical shape. The silage-free raw milk used is brought to the cheese dairy within 3 hours of milking and gently heated in copper vats with the addition of calf rennet. With the spino, the cheese harp, the curdled milk is cut into fine pieces (curd). Casein and whey separate during this process. The finer the curd, the firmer the cheese. The curd is lifted out of the whey with the help of a large cloth and placed in the round, typical molds, also called fascere, to drain. The cheese then rests for two to three days before being repeatedly dipped in brine for over three weeks. This allows it to absorb the necessary amount of salt for the long ripening period, which preserves the cheese and makes it storable. Afterwards, the cheese ripens in air-conditioned 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. The Cavola 993 is a true natural product from Emilia Romagna.