Parmigiano Reggiano

  "The Undisputed King of Italian Cheese"

Parmigiano is a DOC cheese that can only be produced between April 15th and November 11.  This ensures that the cattle graze only on fresh grass, no fodder or silage.  The wheels of cheese must weigh between 66 and 88 pounds.  (Ours average around 80.)
Along with the previous listed rules the cheese must as well be aged at least 14 months (ours about 28). When the cheese is made it is produced from two milkings.  First from the previous evening and then that of the following morning.  Once the cheese has been shaped it is soaked in a sea salt bath for about three weeks.  This allows the cheese to be able to age for such a long time. From all these different processes you get a great depth of flavor.  The consorzio that produces our Parm is Cravero.