Parmigiano Reggiano 28 month matured White Cow
In the green and wooded hills surrounding Calestano, Emilia Romagna, our selected cheese is produced by Damiano Delfante.
Damiano has dedicated his entire life to producing Parmigiano Reggiano. He works from 5am until 9pm, 365 days a year, making the amber-hued wheels of cheese using methods that respect hundreds of years of tradition.
There is nothing about the cheese that he doesn't know, from the exact blending of the milk to the important business of bar-coding every wheel. All producers are obliged to mark each cheese using a number stamp that identifies them, and if it's lost, the repercussions can be big. Delfante once misplaced his code labels and had to report it immediately to the police in case someone found it and tried producing fake Parmesan. The Parmigiano Reggiano consortium, the body which enforces these very particular processes, has operated for the past eighty years to ensure the exceptional quality of this cheese in a world of industrialised imitation.
When a cheese is made, it is not yet Parmigiano Reggiano, it only aspires to be so.
The cheeses age here for a minimum of 12 months on wooden shelves before being given another stamp, this time from Parmigiano-Reggiano consortium inspectors, whose job it is to hand-check every wheel by tapping them with a hammer to gauge the texture inside. Ours will then age for at least a further 18 months.
Damiano’s Parmigiano Reggiano cows are fed an all-natural diet of local grasses, herbs and other forage. At least 80% of the feed is from the farm itself, sourced from natural meadows, pastureland and crop fields such as clover, ryegrass, oat, barley, wheat, maize, millet and honeysuckle. Alfalfa is a particularly important food as it suits the dry summers of the area.
The gentle handling of this milk is key to producing the complex, flavoursome parmesan with intense sweet notes, herbaceous and fruity.
Ingredients & Allergen Data;
Cows Milk (skimmed and unpasteurised)