Twenty-eight month aged Parmigiano from Borgotaro.

Nestled in the rolling green hills of Borgotaro (A.G. Ferrari’s birthplace), this small co-op produces only a limited amount of Parmigiano -- so limited that it took us three years to persuade them to allow us to sell their cheese in the U.S.!

Parmigiano is made in a strictly defined zone between Parma, Modena, Reggio-Emilia, Bologna and Mantua, where it has been produced for hundreds of years. It is undeniably one of the most important cheeses in Italian cuisine. In the local cheesemaking areas, it's even one of the first foods fed to babies. Often called the "king of cheese," each 80 pound, golden wheel is made from 170 gallons of milk.

A close-knit network of 492 local caseificio in the hinterlands of Emilia-Romagna and Lombardia have been granted the right to produce the authentic, protected Parmigiano-Reggiano. Each is strictly certified and assigned a number that is stamped on the trademark rind of the cheese, as a mark of quality and origin. The casual eater may not recognize these distinctive markings, but to Italian restaurateurs and gourmands, the four-digit dairy-code is the defining feature of the cheese. The Caseificio Sociale di Borgotaro, dairy 3090, is widely recognized in Italian food circles as the finest producer of Parmigiano-Reggiano. What makes its particular Parmigiano so prized? First, Borgotaro is situated high amongst the pre-Appenine grasslands. The dairy’s herds graze on nutritious, hearty grasses raised in the crisp, mountainous air. After the cows are milked, the cheesemakers at the Caseificio - breaking from convention - insist on leaving much of the flavor-rich, high fat cream in the whey, while many producers skim it off to sell in liquid form, where it commands higher prices. Leaving a greater percentage of this luscious mountain cream in the cheese creates a creamy Parmigiano with a clean milky palate and a 28-month aging lends a pleasantly acidic finish.

Delicious grated over salad, pasta, risotto or eaten all alone with a glass of Amarone or a drizzle of aged balsamic vinegar. The rind can also be added to soups or stews for extra flavor.

This Item is perishable, and we recommend expedited shippingduring the summer months to ensure that your product arrives at the highest levels of quality.

Prepare Parma's beloved Risotto alla Parmigiana with a recipe from our Executive Chef Gianluca Guglielmi.