Parmesan Creme


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Weight: 0.000 Kg

9,25 €

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Parmesan Creme

Parmesan Creme

About us

993 is the serial number of our dairy !

The dairy “ Caseificio Cavola “ was born in 1929, in Cavola, a small village in the mountains of Reggio Emilia.

In this paradise of meadows, about 900 meters high, we only farm our fields with animal manure, avoiding chemichal fertilizers and pesticides.

This results in better, healthier fodder, a wholesome diet for our cows, and high quality milk, that puts our Parmesan cheese a notch above all cheese from the plain.

Through the decades and generations, Caseificio Cavola 993 has grown, refined, and improved production, while staying rooted in our much-loved tradition.

Number 993 has long been known to be synonymous with the highest quality mountain cheese.

The territory

… The added value of Parmigiano Reggiano made on the mountains…

At the foot of the Tosco-Emiliano National Park, in the upper valley of the Secchia River with an altitude of 900 mt asl.

An unspoiled territory, once covered in woods, and turned into farmland by the hard work of our farmers.

Right by the “Pietra di Bismantova”, the mountain that served as inspiration for Dante’s Purgatory in the Divine Comedy

In the heart of the Appennino Reggiano area.

Surrounded by the vibrant green of chestnut and oak trees, interspersed with meadows.

In a natural environment known for its sweet landscapes and wholesome products.

Supply chain

Supply chain… it all happens on the mountains!

… Pastures, cattle, feeding, milk, processing, cheesemaking, aging….

At the foot of the “Pietra di Bismantova”, in the Tosco-Emiliano National Park, 900 meters high above sea level, in an uncontaminated and enchanting place ….

Water comes from the spring of Mount Cusna, pure and crystalline ….

Our cows are fed with fodder from our valleys ….

Milking takes place exclusively in our mountain Stables, resulting in highest-quality milk….

Our experienced cheesemaker sees to the slow, careful process of cheesemaking….

Our Parmigiano Reggiano di Montagna 993 is born ….

After brining, the cheese ages at length in our “meditation rooms” ….

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