Cantarelli sources Parmigiano-Reggiano from only the finest producers in the hills of the Parma and Reggio Emilia provinces of Italy. In addition to the selection of individual wheels, the important elements of the breed of cow, the feeding of the cows, the type of cowsheds, the range of milk collection and the milk processing characteristics are all taken into consideration.
The wheels are naturally aged in stones cellars built in 1876, rigorously following centuries-old tradition. This enables the cheese to age in a natural balance of temperature and humidity. Thanks to this process, the cheese expels excess humidity, especially the residual whey, enhancing its complex fruity/nutty flavor and aroma.
One wheel is ~80 lbs.
