Giorgio Cravero's fifth-generation firm in Bra, Italy, has been selecting and aging Parmigiano-Reggiano since 1855. They focus on aging wheels that are sweet and light, with a cherry-like lusciousness that prompts you to reach for another piece just about the time you finish the first.
In America many cheese shops buy extra-aged, drier Parmigiano, pre-cut and wrap it and then tell customers to grate it on pasta. Don’t get me wrong. It’s usually good that way. But if it’s all you’ve ever tried then you’ve been missing out.
This is Parmigiano as an exemplary eating cheese. We cut each piece to order. Enjoy it at the table before or after dinner before you try it on dinner.