The granular fracture when the Parmesan chisel cuts through the wheel. The white crystals that form after long aging and explode crispy-salty on the tongue. Cheese of this quality is not an accompaniment – it is a course in itself.
Cavola 993 – Parmigiano Reggiano from the Mountains
At 993 meters above sea level in the Apennines, between Reggio Emilia and Modena, the small cheese dairy Cavola 993 produces its Parmigiano Reggiano. The altitude and the cool air give the cheese its own character. 13 months – young, mild, milky. 24 months – the classic balance. 30 months – crystalline, salty, complex. 40 months – concentrated, intense, almost caramel-like.
Good Parmigiano doesn't need a dish – it is one itself.
Petali – Parmesan in Leaves
The thinly shaved Petali from Cavola 993 are Parmigiano Reggiano in a form that can go straight onto the plate – over salad, carpaccio, or as an accompaniment to a drop of balsamic vinegar and a glass of red wine.
All cheeses are shipped chilled and will reach you in perfect condition.
