{"title":"CHEESE AND SALUMI BY WEIGHT","description":"","products":[{"product_id":"imported-san-daniele-prosciutto","title":"SAN DANIELE PROSCIUTTO D.O.P. - 16 MONTHS (8 oz)","description":"\u003cp\u003e1\/2 LB of freshly sliced Prosciutto San Daniele. Delicious dry cured ham aged 16 months  from San Daniele, Italy.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMade for centuries with the passion and dedication of Friulan masters who have imbued it with such subtlety.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSalted meat that becomes sweet. \u003c\/span\u003e\u003cspan\u003eIt’s genuine and incredibly noble. \u003c\/span\u003e\u003cspan\u003eIt’s the pride of its producers.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAn Italian product of excellence with deep roots in the place where it’s produced, with winds that blow from the Carnic Alps to the Adriatic, giving it those unmistakable fragrances. A \u003c\/span\u003e\u003cspan\u003emiraculous flavour that’s been created in the same way for centuries. \u003c\/span\u003e\u003cspan\u003eKnowledge passed down through the generations that has made this place, this name, this prosciutto of San Daniele unique.\u003c\/span\u003e\u003c\/p\u003e","brand":"GranCaffeLAquila","offers":[{"title":"Default Title","offer_id":31839614730323,"sku":"","price":14.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2081\/5853\/products\/SANDANIELE.jpg?v=1595543883"},{"product_id":"imported-prosciutto","title":"PROSCIUTTO DI PARMA D.O.P.  - 24 MONTHS- ERMES FONTANA (8 oz)","description":"\u003cp\u003e1\/2 LB of freshly sliced Prosciutto di Parma. Delicious dry cured ham aged 24 months from Parma, Italy.\u003c\/p\u003e\n\u003cp\u003eThe production of genuine Parma Ham is the story of a special relationship between man and nature.\u003c\/p\u003e\n\u003cp\u003eSince Roman times, the unique conditions of the Parma region have made it possible to produce the highest quality hams that have been appreciated by gourmets for centuries. ‘Prosciutto’ is from the Latin ‘perexsuctum’ meaning ‘dried’ – an indication of the purity of Parma Ham production and its ancient roots.\u003cbr\u003eIt was in 100 BC that Cato the “Censor” first mentioned the extraordinary flavour of the air cured ham made around the town of Parma in Italy; the legs were left to dry, greased with a little oil and could age without spoiling. A tasty meat was obtained which could be eaten over a period of time while maintaining its pleasant flavour. Even earlier, in 5BC, in the Etruscan Po river valley, salted preserved pork legs were traded with the rest of Italy and with Greece.\u003cbr\u003eThe similarity between present-day Parma Ham and its “ancestor” is evident and nowadays the tradition of Parma Ham is as strong as ever.\u003c\/p\u003e","brand":"GranCaffeLAquila","offers":[{"title":"Default Title","offer_id":31839628099667,"sku":"","price":14.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2081\/5853\/products\/PROSCIUTTODIPARMA.jpg?v=1595543925"},{"product_id":"mortadella-igp","title":"MORTADELLA, BOLOGNA IGP (8 oz)","description":"\u003cp\u003e1\/2 LB of freshly sliced Mortadella IGP with pistachios, Imported from Bologna\u003c\/p\u003e\n\u003cp\u003eThe story of Mortadella Bologna goes all the way back to the XVI century, and the typical Bologna denomination dates back to 1661, the year when cardinal Farnese published a notice in the Emilian capital which codified the production of this deli meat and anticipated, in some ways, the current Product Specification.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"intro\"\u003e\n\u003ch4\u003eMortadella Bologna IGP is a deli meat, made entirely using pork meat, cylindrical or oval in shape, pink, with a strong smell, and lightly spiced.\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cp\u003eMortadella Bologna IGP is made entirely using pork meat, oval in shape, pink with a beautiful deep arona. The meat is carefully selected and ground. Then small cubes of fat are prepared, these give the characteristic sweetness to this deli meat. The mixture is made into sausages and cooked for several hours, even days for larger mortadellas. This is the most delicate stage, the one which gives the mortadella its characteristic smell and typical tenderness. The process uses special dry air ovens, with cooking times varying from just a few hours to an entire day.\u003c\/p\u003e\n\u003cp\u003eThe product is then sprayed with cold water and left to stabilize in a cooler after which it is then ready to enjoy.\u003c\/p\u003e","brand":"GranCaffeLAquila","offers":[{"title":"Default Title","offer_id":31839650676819,"sku":"","price":10.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2081\/5853\/products\/MORTADELLA.jpg?v=1597205484"},{"product_id":"speck","title":"SPECK ALTO ADIGE IGP (8 OZ)","description":"\u003cp\u003e1\/2 LB of freshly sliced smoked Speck, imported from the Alto Adige.\u003c\/p\u003e\n\u003cp\u003eFor generations this delicacy has been smoked according to an old family recipe. The unique taste of Speck Alto Adige PGI is thanks in no small part to its production in South Tyrol\/Alto Adige. For it’s here that Alpine landscapes and Mediterranean culture meet to form a unique blend. Even nature plays a role with the unique climate, plenty of sun and clean air. South Tyrol may be small but it features food and flavours that come up big. The northernmost province in Italy unites both the Alpine and the Mediterranean, and it is blessed by 300 days of sun per year. The stunning mountain scenery has been the backdrop for the production of typical South Tyrolean speck for generations and it is the home of true speck culture.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOnly speck that has been created in accordance with the traditional methods may bear the quality seal of approval Speck Alto Adige PGI. Speck Alto Adige PGI owes its supreme quality to the traditional principle “use a little salt, a little smoke and lots of fresh mountain air.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe smoked ham production process in South Tyrol\/Alto Adige combines two methods into one: the Mediterranean approach and the Northern European one. The unique feature of the Mediterranean method is the dehydration process, which uses salt and air-drying to pull the water out of the ham hock; the result is air-dried ham. The Northern method, on the other hand, utilizes techniques such as salting, seasoning and smoking to conserve the ham.\u003c\/p\u003e\n\u003cp\u003eAs a country that melds two different cultures, South Tyrol has created its own typical production process. It combines both ham production methods, i.e. smoking and air-drying and it thus reaps the benefits of both. It is this symbiosis that makes Speck from South Tyrol so unique and unmistakably authentic. All producers still safeguard their secret family recipes for smoked ham today and they are handed down from generation to generation.\u003c\/p\u003e\n\u003cp\u003eThe large and the small producers of Speck Alto Adige PGI share one unique trait: their artisanal skilfulness and their strict compliance with the provisions for traditional South Tyrolean smoked ham production. Stringent inspections guarantee the best possible quality. The production of South Tyrolean Speck is an art all to itself, which takes five concisely coordinated phases: from the selection of the raw material to seasoning and smoking of the speck to the ham curing process and the final inspection.\u003c\/p\u003e","brand":"GranCaffeLAquila","offers":[{"title":"Default Title","offer_id":31839666929747,"sku":"","price":14.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2081\/5853\/products\/113683GranCaffe_Speck-003_6546c719-542e-4624-b89c-236add06e0c2.jpg?v=1590535185"},{"product_id":"caciocavallo","title":"CACIOCAVALLO SILANO D.O.P.   (8 OZ WEDGE)","description":"\u003cp\u003e1\/2 pound slice. This caciocavallo has been enjoyed for over 2500 years. From mountain cows in Calabria’s La Sila zone. Aged for 30 days, this caciocavallo features deep flavor notes that tell the story of its terrior. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e A \u003ci\u003e‘pasta filata’ \u003c\/i\u003echeese it is made by kneading the newly formed curds (coagulated with calf and goat rennet) until an elastic, stringy texture is achieved. Made with raw cow’s milk and ripens for at least 60 days. Its rind contains small grooves left by the restraining cords, and it has a beautiful seal that is burnished into the rind. The cheese is mild and milky with slight piquancy. The Italian name of this cheese may be related to the practice of hanging the molds astride horizontal rods (\u003cem\u003ea cavallo\u003c\/em\u003e).\u003c\/p\u003e","brand":"GranCaffeLAquila","offers":[{"title":"Default Title","offer_id":31844016062547,"sku":"","price":11.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2081\/5853\/files\/CACIOCAVALLO.jpg?v=1746207987"},{"product_id":"fontina-valle-daosta-dop-per-lb","title":"FONTINA, VALLE D'AOSTA DOP (8 OZ)","description":"\u003cp\u003e1\/2 pound of the true and original Fontina produced in the Italian Alps is a semisoft, washed-rind unpasteurized cow’s milk cheese aged about 3 months. Rich and buttery cheese, Fontina finishes with an earthy flavor.\u003c\/p\u003e","brand":"GranCaffeLAquila","offers":[{"title":"Default Title","offer_id":31844184031315,"sku":"","price":13.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2081\/5853\/files\/fontina.jpg?v=1746208225"},{"product_id":"gargonzola-dolce-dop","title":"GORGONZOLA DOLCE DOP (8 OZ)","description":"\u003cp\u003e\u003cspan\u003eWith a minimum of 45 days of ageing, Gorgonzola Dolce DOP showcases its distinctive flavors. The soft and creamy cheese is made from pasteurized cow's milk and hails from a small town near Milan, where it originated in the 12th century. Its pale yellow paste is marked by blue and green veins, while its rind is rough and grey\/pinkish in color. The cheese boasts a deep and sweet flavor profile, with hints of sour cream and lactic tang.\u003c\/span\u003e\u003c\/p\u003e","brand":"GranCaffeLAquila","offers":[{"title":"Default Title","offer_id":31844213915731,"sku":"","price":12.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2081\/5853\/files\/GORGONZOLA_D.jpg?v=1746207913"},{"product_id":"fiore-di-latte-mozzarella","title":"FIORE DI LATTE MOZZARELLA (1 LB)","description":"\u003cp\u003eMade with special care using traditional techniques, our Fiore di latte Mozzarella is a rich and milky cheese that is unlike any other. Its unique flavor and moist texture are preserved by storing each gem in its own milk, ensuring a delicious experience with every bite. It's a true gem for anyone who appreciates fine Italian cheese.\u003c\/p\u003e","brand":"GranCaffeLAquila","offers":[{"title":"Default Title","offer_id":31844216537171,"sku":"","price":16.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2081\/5853\/files\/FIOR_LATTE.jpg?v=1746207856"},{"product_id":"pecorino-romano","title":"PECORINO ROMANO - LOCATELLI  (8 OZ)","description":"\u003cp\u003e\u003cspan\u003e1\/2 pound of authentic Pecorino Romano cheese made near Rome by the Locatelli family. This was the cheese of the Roman Empire and has been produced in the area for over 2000 years. Hard sheep’s milk cheese featuring sharp and salty deep flavor notes. \u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003eThe Locatelli family began producing Pecorino Romano over 500 years ago in the Lazio region of Italy. Today, Locatelli Pecorino Romano is considered to be one of the finest Pecorino Romano's available. It is unique in quality because it is hand-crafted from 100% pure sheep's milk which is aged over 9 months at a minimum. The result is a spicy and sharp, dry cheese that is perfect for grating or in cheese boards. A little goes a long way, one taste and you'll taste the difference and quality.\u003c\/span\u003e\u003c\/p\u003e","brand":"GranCaffeLAquila","offers":[{"title":"Default Title","offer_id":31844220239955,"sku":"","price":14.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2081\/5853\/files\/PECORINO_LOCATELLI.jpg?v=1746208245"},{"product_id":"fresh-scamorzza","title":"FRESH SCAMORZA (8oz\/0.5lb)","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eMade from the freshest cow's milk, FRESH SCAMORZA is a Pasta filata cheese that is unique to the Campania region. As an expert in the industry, this semi-soft white cheese boasts a firm and dry texture that is similar to Mozzarella. Made with pasteurized milk, the cheese is left to ripen using a traditional string method for two weeks. This aging process, from which the cheese takes its name, results in a superior flavor and texture that you won't find elsewhere.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"GranCaffeLAquila","offers":[{"title":"Default Title","offer_id":31844224663635,"sku":"","price":12.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2081\/5853\/files\/FRESH_SCAMORZA.jpg?v=1746208008"},{"product_id":"parmigiano-reggiano-24-months","title":"PARMIGIANO REGGIANO - 24 MONTHS (8 oz)","description":"\u003cp\u003e\u003cspan\u003e1\/2 lb , Parmigiano Reggiano PDO fresh cut wedge, aged over 24 months. \u003c\/span\u003eThe king of cheeses, \u003cspan\u003eParmigiano Reggiano wedges perfectly sized to grate, slice, cut or shave. \u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eParmigiano Reggiano is produced exclusively in the provinces of Parma, Reggio Emilia, Modena, Bologna to the left of the Reno river, and Mantua to the right of the Po river: this is the area hosting the farms where the cattle are fed on locally grown forage. The feeding of cattle complies with the norms of a strict specification that bans the use of silage, fermented feeds and animal flour.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePRODUCTION-\u003c\/p\u003e\n\u003cp\u003eThe artisanal production begins when the milk from the morning and the previous evening is poured into the traditional upturned bell-shaped copper vats. It takes about 550 liters of milk to produce each wheel of Parmigiano Reggiano. The milk slowly and naturally coagulates with the addition of rennet and a whey starter, rich in starter cultures, from the previous day’s processing.\u003c\/p\u003e\n\u003cp\u003eThe curd which forms is then broken down by the master cheese-maker into minuscule granules using a traditional tool called “spino”.\u003c\/p\u003e\n\u003cp\u003eThis is where fire comes into the picture, in a cooking process which reaches 55 degrees centigrade, after which the cheesy granules sink to the bottom of the cauldron forming a single mass.\u003c\/p\u003e\n\u003cp\u003eAfter about fifty minutes the cheese-maker removes the cheese mass which will give rise to two twin wheels.\u003c\/p\u003e\n\u003cp\u003eCut into two parts and wrapped in the typical linen cloth, the cheese is then placed in a mold which will give it its final shape.\u003c\/p\u003e\n\u003cp\u003e SALTING-\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAfter a few days, the wheels are immersed in a saturated solution of water and salt: it is a process of salting by osmosis. This last passage closes the production cycle of Parmigiano Reggiano and starts its maturation period.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAGING-\u003c\/p\u003e\n\u003cp\u003eThe story of Parmigiano-Reggiano is a long one, and also a slow one, following the natural rhythm of the seasons.\u003c\/p\u003e\n\u003cp\u003eIn fact, the minimum maturation time is 12 months, the longest among all the PDO cheeses, and only at this point can it be decided if each individual wheel is worthy of the name it was given at its birth, and therefore continue the maturation up to 24, 30, 36 months and even more.\u003c\/p\u003e","brand":"GranCaffeLAquila","offers":[{"title":"Default Title","offer_id":31908458889299,"sku":"","price":19.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2081\/5853\/files\/parma_wheels_riccardo_stacked.jpg?v=1746204857"},{"product_id":"buffalo-milk-butter","title":"PARMA BUTTER - DELITIA","description":"\u003cp\u003eExperience the deep luscious flavor of parma butter produced in the border area of Campania and Lazio. Delizioso!\u003c\/p\u003e","brand":"GranCaffeLAquila","offers":[{"title":"Default Title","offer_id":32003166765139,"sku":"","price":6.9,"currency_code":"USD","in_stock":true}]},{"product_id":"copy-of-fiore-di-latte-mozzarella-1-lb","title":"MOZZARELLA DI BUFALA CAMPANIA DOP 250g","description":"\u003cp\u003e\u003cspan\u003eOur Mozzarella di Bufala Campania DOP contains 250 grams of fresh, high-quality cheese from the region of Campania, Italy. This variety of Mozzarella is known for its rich taste and creamy texture, making it a delicious addition to any dish. Produced according to the strict DOP standards, our Mozzarella ensures the highest quality and authenticity. With each bite, you can enjoy the true taste of Italy, right in your own home.\u003c\/span\u003e\u003c\/p\u003e","brand":"GranCaffeLAquila","offers":[{"title":"Default Title","offer_id":32240323821651,"sku":"","price":15.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2081\/5853\/files\/BUFALA_MOZZARELLA.jpg?v=1746208070"},{"product_id":"copy-of-pecorino-romano-locatelli-8-oz","title":"PECORINO ROMANO - CASTEL GANDOLFO (8oz)","description":"\u003cspan data-mce-fragment=\"1\"\u003ePecorino-Castel Gandolfo is a delicate, refined version of Pecorino which contrasts with the powerful sharp style of Locatelli. This Sheep’s milk hard cheese is made in the ancient tradition in the beautiful pastures of the Castel Gandolfo area in the Castelli Romani. Castel Gondolfo is an idyllic mountain town in the Alban hills which is one of the most beautiful in Italy featuring dramatic lake \u0026amp; mountain views with crisp clean air, yet just a short drive from  Rome. The sheep graze in this paradise and produce a rich, decadent milk which is at the heart of the sophisticated flavor of this artisanal cheese.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePecorino Romano is a very ancient cheese with more than 2000 years of history dating back to Julius Caesar and the ancient Roman Empire. It was especially appreciated in the imperial palaces and as part of the legionaries’ daily diet, chosen for its long conservation and for its ability to restore warriors’ strength and vigor. Today it is enjoyed in Rome and all over Italy as one of the counties premier cheese and equally delicious as part of a Tagliere (Cheese plate or tasting) or grated over pasta for dramatic flavor. Buon Appetito!\u003c\/span\u003e","brand":"GranCaffeLAquila","offers":[{"title":"Default Title","offer_id":32304113156179,"sku":"","price":12.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2081\/5853\/products\/pecorinonuovo.jpg?v=1605198602"},{"product_id":"copy-of-pecorino-romano-castel-gandolfo-8oz","title":"PARMIGIANO REGGIANO \"APPENNINO MODENESE\" 30 MONTHS AGED (8oz)","description":"\u003cp style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e1\/2 lb , Parmigiano Reggiano PDO  Appennino Modenese, aged over 30 months.\u003cspan data-mce-fragment=\"1\"\u003e.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWhat makes this Parmigiano unique is that it is produced exclusively from the milk of \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eCows on the Apennine Mountains of Modena. This beautifully flavored and highly structured milk gives this Parmigiano it's deep, rich flabors and known for its sweeter, more refined complexity due to the unique alpine terrior. Produced in the exact same fashion as traditional Parmigiano-Reggiano with extraordinary results.\u003cbr data-mce-fragment=\"1\"\u003e——-\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e This Parmigiano-Reggiano is produced in exactly the same manner as the 24 month with extraordinary results. What makes this Parmigiano unique is that it is produced exclusively from the milk of the Apennine cows in the Frignano mountains near Modena at an elevation of 700 meters. The cows that produce the milk enjoy the rich mountain terroir, fresh, clean air and a natural diet of local hay, cereals, barley, corn \u0026amp; fresh grass. The producer we buy from, Malandrone, has been producing since 1477. The quality of this Appenine milk is so pure and perfect that this wheel will continue to get sweeter and more structured for 10 years. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe beautifully flavored and highly structured milk endows this Parmigiano its rich complex flavors. Although the base notes of butter, hay, salt \u0026amp; umami are the same as the 24 months, you will experience a more refined complexity due to the alpine terrior and its signature sweetness and purity. This cheese, even with long aging, will remain moist when eating due to structure of the milk. To give you an idea of the purity of this product, when we visited we were told stories of how locals traditionally wean their babies on this Parmigiano-Reggiano due to its wholesome characteristics. The proteins are easily digestible even for some who are lactose intolerant. Close your eyes and allow your senses to take you to an Apennine mountain paradise where one of the great representations of Parmigiano-Reggiano is produced. \u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e——\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe king of cheeses, Parmigiano Reggiano wedges perfectly sized to grate, slice, cut or shave.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e Parmigiano Reggiano is produced exclusively in the provinces of Parma, Reggio Emilia, Modena, Bologna to the left of the Reno river, and Mantua to the right of the Po river: this is the area hosting the farms where the cattle are fed on locally grown forage. The feeding of cattle complies with the norms of a strict specification that bans the use of silage, fermented feeds and animal flour.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePRODUCTION-\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe artisanal production begins when the milk from the morning and the previous evening is poured into the traditional upturned bell-shaped copper vats. It takes about 550 litres of milk to produce each wheel of Parmigiano Reggiano. The milk slowly and naturally coagulates with the addition of rennet and a whey starter, rich in starter cultures, from the previous day’s processing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe curd which forms is then broken down by the master cheese-maker into minuscule granules using a traditional tool called “spino”.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis is where fire comes into the picture, in a cooking process which reaches 55 degrees centigrade, after which the cheesy granules sink to the bottom of the cauldron forming a single mass.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAfter about fifty minutes the cheese-maker removes the cheese mass which will give rise to two twin wheels.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCut into two parts and wrapped in the typical linen cloth, the cheese is then placed in a mould which will give it its final shape.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e SALTING-\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAfter a few days, the wheels are immersed in a saturated solution of water and salt: it is a process of salting by osmosis. This last passage closes the production cycle of Parmigiano Reggiano and starts its maturation period.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAGING-\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe story of Parmigiano-Reggiano is a long one, and also a slow one, following the natural rhythm of the seasons.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eIn fact, the minimum maturation time is 12 months, the longest among all the PDO cheeses, and only at this point can it be decided if each individual wheel is worthy of the name it was given at its birth, and therefore continue the maturation up to 24, 30, 36 months and even more.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"GranCaffeLAquila","offers":[{"title":"Default Title","offer_id":32304114008147,"sku":"","price":20.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2081\/5853\/files\/parma_wheels_riccardo_stacked.jpg?v=1746204857"},{"product_id":"copy-of-parmigiano-reggiano-24-months-8-oz","title":"PARMIGIANO-REGGIANO VACCHE ROSSE 36 MONTHS (8oz)","description":"\u003cp data-mce-fragment=\"1\"\u003eParmigiano from the Red Cows of Reggiana: The Ultimate Parmigiano gastronomic experience. Intense, rich, structured, yet refined. This is a Parmigano-Reggiano to savor one small decadent bite at a time. An unforgettable poetic journey of flavor which speaks of the terriior, artisanal methods \u0026amp; the noble red cows.  A bucket list experience for any cheese lover. A euphoric gastronomic experience. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eParmigiano-Reggiano is one of the most ancient and rich cheese ever known. It is produced nowadays substantially as eight centuries ago: same ingredients, same production process, same handcrafted care. Parmigiano-Reggiano is a cheese totally natural, known in the world as “King of cheeses” for its particular productive, nutritional and organoleptic characteristics.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe milk of Red Cows of Reggiana’s breed has some qualitative characteristics that differ from the traditional Parmigiano-Reggiano. The Red Cow produces a third less of milk than the Holstein breed, but it has a higher performance in the chesse-making process. In particular in the Red Cows milk there is a variation of the casein, the essential protein in the process of transforming the milk in cheese, that guarantees a better aptitude for the cheese to a long ageing, with a consequent better digestibility. For that reason the production regulations of Red Cows Parmigiano-Reggiano provide that the product can be sold only after at least 24 months of ageing, compared to the 12 months of the traditional Parmigiano-Reggiano. The result is a cheese that, despite the long ageing, has a sweet, refined yet persistent and multi-dimensional and structuued flavor. Moreover, also the organoleptic features are different. Characteristic is the straw yellow color which becomes more intense with age, the elasticity of the grain, the strong yet beautifully structed and refined armoas and flavor.  \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe production regulation\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe production of the Red Cows Parmigiano-Reggiano is regulated by the strict guideline of the Safeguarding Consortium for the Parmigiano-Reggiano cheese, registered at the European Community, as Parmigiano-Reggiano is a Protected Designation of Origin cheese (PDO), that is a product that, thanks to its distinctive characteristics and to its link with the place of origin, benefits of a system of rules granted by EC for the consumer and producer protection. In addition to that the Red Cows Parmigiano-Reggiano follows a further specific production guideline (called “Regulation to produce Red Cows Parmigiano-Reggiano”) written by the Reggiana’s Breed Breeder’s National Association, the only control organisation that is entitled to certify the link between the breed and the cheese. That Regulation provides only grass, hay and certified no GMO feed, it is strictly prohibited to use any method to force the production, high attention to the animal well-being. That is why in our stables we still have animals that are easily over 10 years of age, uncommon in other type of cattle breeding. Our production, started in 1991, has always tried to be sustainable in respect of the environment, the animals and the consumers.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eEvery wheel of Red Cows Parmigiano-Reggiano has the mark of the traditional Parmigiano-Reggiano:\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003eThere is the caption PDO, provided by the regulation of the EU, that decided that Parmigiano-Reggiano is authorized to have the PDO, a guarantee of origin and of a production from a typical area, an environment that cannot be replicated elsewhere. The dotting with the name Parmigiano-Reggiano, impressed on the wheel, identifies the name and represents the origin mark.\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003eOn every wheel, together with the caption PDO, the month and the year of production, there is the identification number of the cheese factory. So with the list of the Consortium it is possible to know the producer of every piece of cheese.\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003eWhen the cheese is about one year old, every wheel will be checked with a needle and a hammer by the experts of the Parmigiano-Reggiano Consortium.\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003eOnly the quality cheese, that it is without serious flaws, will receive the oval mark with the caption “Parmigiano-Reggiano Consorzio di Tutela”, the statement of the qualification required by the production standard.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBut to become Red Cows Parmigiano-Reggiano there is still much to do.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn the storehouses chosen for the ageing, the Red Cows Parmigiano-Reggiano will rest and mature for 12 months. When the wheels are 2 years old, the experts of the Reggiana’s Breed Breeder’s National Association will check the quality of the wheel, also with the help of modern technologies. Only the most excellent wheels will have impressed the precious mark of the Red Cows: a unique brand impressed on the top of the wheel. Every wheel is identified by an alphanumeric code on a casein’s plate that accompny the wheel during all its life. Through that code it is possible to know the day of production, the cheese factory producer and the breeding involved in the milk production.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e","brand":"GranCaffeLAquila","offers":[{"title":"Default Title","offer_id":32304114696275,"sku":"","price":22.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2081\/5853\/files\/parma_wheels_riccardo_stacked.jpg?v=1746204857"},{"product_id":"copy-of-parmigiano-reggiano-vacche-rosse-36-months-8oz","title":"PECORINO ROMANO TASTING EXPERIENCE","description":"\u003cp\u003e\u003cspan\u003eThis Tasting Experience includes:\u003cbr\u003e-1 Wedge of Pecorino Romano-Castel Gandolfo (8 oz)\u003cbr\u003e-1 Wedge of Pecorino Romano-Locatelli (8 oz)\u003cbr\u003e-Tasting notes \u0026amp; educational information on each cheese.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eExperience the difference between two of the finest Pecorino-Romano cheeses in the world. See how terrior \u0026amp; philosophy can provide 2 different, yet equally delicious representations of the same specialty cheese. \u003cbr\u003e\u003cbr\u003e1\u003csup\u003est\u003c\/sup\u003e you will experience the delicate and refined notes of Pecorino-Castel Gandoldo. This Sheep’s milk  cheese is made in the ancient tradition in the beautiful pastures of the Castel Gandolfo area in the Castelli Romani. Castel Gondolfo is an idyllic mountain town in the Alban hills which is one of the most beautiful in Italy featuring dramatic lake \u0026amp; mountain views with crisp clean air, sheep filled pastures, and rich biodiversity,  yet just a short drive from  Rome. The sheep graze in this paradise and produce a rich, decadent milk which is at the heart of the sophisticated flavor of this artisanal cheese.\u003cbr\u003e\u003cbr\u003eThen you will experience the rich flavor of Pecorino Romano-Locatelli. A powerful representation of Pecorino made by a legendary producer near Rome featuring sharp and mouthwatering salty deep flavor notes. This was the cheese of the Roman Empire and has been produced in the area for over 2000 years and over 500 years by the Locatelli family.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e \u003cbr\u003ePecorino Romano-Castel Gandolfo (8oz)    \u003cbr\u003e\u003cbr\u003ePecorino-Castel Gandolfo is a delicate, refined version of Pecorino cheese which contrasts with the powerful sharp style of Locatelli. This Sheep’s milk hard cheese is made in the ancient tradition in the beautiful pastures of the Castel Gandolfo area in the Castelli Romani. Castel Gondolfo is an idyllic mountain town in the Alban hills which is one of the most beautiful in Italy featuring dramatic lake \u0026amp; mountain views with crisp clean air, yet just a short drive from  Rome. The sheep graze in this paradise and produce a rich, decadent milk which is at the heart of the sophisticated flavor of this artisanal cheese.\u003cbr\u003ePecorino Romano is a very ancient cheese with more than 2000 years of history dating back to Julius Caesar and the ancient Roman Empire. It was especially appreciated in the imperial palaces and as part of the legionaries’ daily diet, chosen for its long conservation and for its ability to restore warriors’ strength and vigor. Today it is enjoyed in Rome and all over Italy as one of the counties premier cheese and equally delicious as part of a Tagliere (Cheese plate or tasting) or grated over pasta for dramatic flavor. Buon Appetito!\u003cbr\u003e\u003cbr\u003ePecorino Romano-Locatelli (8 oz)\u003cbr\u003e\u003cbr\u003e1\/2 pound of authentic Pecorino Romano cheese made near Rome by the Locatelli family. This was the cheese of the Roman Empire and has been produced in the area for over 2000 years. Hard sheep’s milk cheese featuring sharp and salty deep flavor notes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Locatelli family began producing Pecorino Romano over 500 years ago in the Lazio region of Italy. Today, Locatelli Pecorino Romano is considered to be one of the finest Pecorino Romano's available. It is unique in quality because it is hand-crafted from 100% pure sheep's milk which is aged over 9 months at a minimum. The result is a spicy and sharp, dry cheese that is perfect for grating or in cheese boards. A little goes a long way, one taste and you'll taste the difference and quality.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e","brand":"GranCaffeLAquila","offers":[{"title":"Default Title","offer_id":32304115581011,"sku":"","price":23.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2081\/5853\/files\/parma_wheels_riccardo_stacked.jpg?v=1746204857"},{"product_id":"copy-of-pecorino-romano-tasting-experience","title":"PARMIGIANO REGGIANO VERTICAL TASTING EXPERIENCE","description":"\u003cp data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eA journey in decadent flavor from a 24 month traditional Parmigiano reggiano, to an Alpine Brown cow Parmigiano to a grand finale of the legendary red cow of Reggiana.  Experience how the King of Cheese, Parmigiano Reggiano's flavor is enhanced by terrior \u0026amp; cow varieties as award winning Italian culinary specialist Riccardo Longo takes you on a journey of flavor to explore the most decadent cheese in the world.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis Tasting Experience includes:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e-1 Wedge of Parmigiano-Reggiano “Traditional” 24 months aging (8 oz)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e-1 Wedge of Parmigiano-Reggiano “Appennino Modenese” 30 months aging (8 oz)\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e-1 Wedge of Parmigiano-Reggiano “Vacche Rosse” 36 month aging (8 oz)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e-Riccardo’s Tasting notes \u0026amp; educational information on each cheese.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eHere are some further details on each cheese:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e1)  Parmigiano Reggiano PDO  fresh cut wedge, aged over 24 months. (8 oz)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eParmigiano Reggiano is produced exclusively in the provinces of Parma, Reggio Emilia, Modena, Bologna to the left of the Reno river, and Mantua to the right of the Po river: this is the area hosting the farms where the cattle are fed on locally grown forage. The feeding of cattle complies with the norms of a strict specification that bans the use of silage, fermented feeds and animal flour.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePRODUCTION-\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe artisanal production begins when the milk from the morning and the previous evening is poured into the traditional upturned bell-shaped copper vats. It takes about 550 litres of milk to produce each wheel of Parmigiano Reggiano. The milk slowly and naturally coagulates with the addition of rennet and a whey starter, rich in starter cultures, from the previous day’s processing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe curd which forms is then broken down by the master cheese-maker into minuscule granules using a traditional tool called “spino”.This is where fire comes into the picture, in a cooking process which reaches 55 degrees centigrade, after which the cheesy granules sink to the bottom of the cauldron forming a single mass.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAfter about fifty minutes the cheese-maker removes the cheese mass which will give rise to two twin wheels.Cut into two parts and wrapped in the typical linen cloth, the cheese is then placed in a mould which will give it its final shape.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e SALTING-\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAfter a few days, the wheels are immersed in a saturated solution of water and salt: it is a process of salting by osmosis. This last passage closes the production cycle of Parmigiano Reggiano and starts its maturation period.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAGING-\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe story of Parmigiano-Reggiano is a long one, and also a slow one, following the natural rhythm of the seasons.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn fact, the minimum maturation time is 12 months, the longest among all the PDO cheeses, and only at this point can it be decided if each individual wheel is worthy of the name it was given at its birth, and therefore continue the maturation up to 24, 30, 36 months and even more.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e2)  Parmigiano Reggiano PDO Appennino Modenese Milk fresh cut wedge, aged over 30 months (8 oz)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e1\/2 lb , Parmigiano Reggiano PDO  Appennino Modenese, aged over 30 months.\u003cspan data-mce-fragment=\"1\"\u003e.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWhat makes this Parmigiano unique is that it is produced exclusively from the milk of \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eCows on the Apennine Mountains of Modena. This beautifully flavored and highly structured milk gives this Parmigiano it's deep, rich flabors and known for its sweeter, more refined complexity due to the unique alpine terrior. Produced in the exact same fashion as traditional Parmigiano-Reggiano with extraordinary results.\u003cbr data-mce-fragment=\"1\"\u003e——-\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e This Parmigiano-Reggiano is produced in exactly the same manner as the 24 month with extraordinary results. What makes this Parmigiano unique is that it is produced exclusively from the milk of the Apennine cows in the Frignano mountains near Modena at an elevation of 700 meters. The cows that produce the milk enjoy the rich mountain terroir, fresh, clean air and a natural diet of local hay, cereals, barley, corn \u0026amp; fresh grass. The producer we buy from, Malandrone, has been producing since 1477. The quality of this Appenine milk is so pure and perfect that this wheel will continue to get sweeter and more structured for 10 years.\u003cspan\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe beautifully flavored and highly structured milk endows this Parmigiano its rich complex flavors. Although the base notes of butter, hay, salt \u0026amp; umami are the same as the 24 months, you will experience a more refined complexity due to the alpine terrior and its signature sweetness and purity. This cheese, even with long aging, will remain moist when eating due to structure of the milk. To give you an idea of the purity of this product, when we visited we were told stories of how locals traditionally wean their babies on this Parmigiano-Reggiano due to its wholesome characteristics. The proteins are easily digestible even for some who are lactose intolerant. Close your eyes and allow your senses to take you to an Apennine mountain paradise where one of the great representations of Parmigiano-Reggiano is produced. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e 3) Parmigiano Reggiano   PDO “Vacche Rosse”- 36 months (8 oz)   \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe ultimate Parmigiano experience! Parmigiano from the Red Cows of Reggiana: The Ultimate Parmigiano gastronomic experience. Intense, rich, structured, yet refined. This is a Parmigano-Reggiano to savor one small decadent bite at a time. An unforgettable poetic journey of flavor which speaks of the terriior, artisanal methods \u0026amp; the noble red cows.  A bucket list experience for any cheese lover. A euphoric gastronomic experience.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eParmigiano-Reggiano is one of the most ancient and rich cheese ever known. It is produced nowadays substantially as eight centuries ago: same ingredients, same production process, same handcrafted care. Parmigiano-Reggiano is a cheese totally natural, known in the world as “King of cheeses” for its particular productive, nutritional and organoleptic characteristics.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe milk of Red Cows of Reggiana’s breed has some qualitative characteristics that differ from the traditional Parmigiano-Reggiano. The Red Cow produces a third less of milk than the Holstein breed, but it has a higher performance in the chesse-making process. In particular in the Red Cows milk there is a variation of the casein, the essential protein in the process of transforming the milk in cheese, that guarantees a better aptitude for the cheese to a long ageing, with a consequent better digestibility. For that reason the production regulations of Red Cows Parmigiano-Reggiano provide that the product can be sold only after at least 24 months of ageing, compared to the 12 months of the traditional Parmigiano-Reggiano. The result is a cheese that, despite the long ageing, has a sweet, delicate yet persistent and multi-dimensional taste. Moreover, also the organoleptic features are different. Characteristic is the straw yellow color which becomes more intense with age, the elasticity of the grain, the strong yet beautifully structed and refined armoas and flavor. This is a bucket list experience for any cheese lover. A euphoric gastronomic experience .\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe production regulation\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe production of the Red Cows Parmigiano-Reggiano is regulated by the strict guideline of the Safeguarding Consortium for the Parmigiano-Reggiano cheese, registered at the European Community, as Parmigiano-Reggiano is a Protected Designation of Origin cheese (PDO), that is a product that, thanks to its distinctive characteristics and to its link with the place of origin, benefits of a system of rules granted by EC for the consumer and producer protection. In addition to that the Red Cows Parmigiano-Reggiano follows a further specific production guideline (called “Regulation to produce Red Cows Parmigiano-Reggiano”) written by the Reggiana’s Breed Breeder’s National Association, the only control organisation that is entitled to certify the link between the breed and the cheese. That Regulation provides only grass, hay and certified no GMO feed, it is strictly prohibited to use any method to force the production, high attention to the animal well-being. That is why in our stables we still have animals that are easily over 10 years of age, uncommon in other type of cattle breeding. Our production, started in 1991, has always tried to be sustainable in respect of the environment, the animals and the consumers.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eEvery wheel of Red Cows Parmigiano-Reggiano has the mark of the traditional Parmigiano-Reggiano:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e There is the caption PDO, provided by the regulation of the EU, that decided that Parmigiano-Reggiano is authorized to have the PDO, a guarantee of origin and of a production from a typical area, an environment that cannot be replicated elsewhere. The dotting with the name Parmigiano-Reggiano, impressed on the wheel, identifies the name and represents the origin mark.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e On every wheel, together with the caption PDO, the month and the year of production, there is the identification number of the cheese factory. So with the list of the Consortium it is possible to know the producer of every piece of cheese.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e When the cheese is about one year old, every wheel will be checked with a needle and a hammer by the experts of the Parmigiano-Reggiano Consortium.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e Only the quality cheese, that it is without serious flaws, will receive the oval mark with the caption “Parmigiano-Reggiano Consorzio di Tutela”, the statement of the qualification required by the production standard.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn the storehouses chosen for the ageing, the Red Cows Parmigiano-Reggiano will rest and mature for 12 months. When the wheels are 2 years old, the experts of the Reggiana’s Breed Breeder’s National Association will check the quality of the wheel, also with the help of modern technologies. Only the most excellent wheels will have impressed the precious mark of the Red Cows: a unique brand impressed on the top of the wheel. Every wheel is identified by an alphanumeric code on a casein’s plate that accompny the wheel during all its life. Through that code it is possible to know the day of production, the cheese factory producer and the breeding involved in the milk production.\u003c\/span\u003e\u003c\/p\u003e","brand":"GranCaffeLAquila","offers":[{"title":"Default Title","offer_id":32304116662355,"sku":"","price":59.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2081\/5853\/products\/parm_regg_TASTING_experience.jpg?v=1605199934"},{"product_id":"copy-of-parmigiano-reggiano-vertical-tasting-experience","title":"PARMIGIANO \u0026 PECORINO TASTING EXPERIENCE (5) 8oz TASTINGS","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eA journey in decadent flavor  featuring a vertical tasting of Parmigiano and a tasting of Pecorino.  Begining with a 24 month traditional Parmigiano Reggiano, to an Alpine Brown cow Parmigiano to a grand finale of the legendary red cow of Reggiana.  Experience how the King of Cheese, Parmigiano Reggiano's flavor is enhanced by terrior \u0026amp; cow varieties as award winning Italian culinary specialist Riccardo Longo takes you on a journey of flavor to explore the most decadent cheese in the world. Then, e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003experience the difference between two of the finest Pecorino-Romano cheeses in the world. See how terrior \u0026amp; philosophy can provide 2 different, yet equally delicious representations of the same specialty cheese. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e  - \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis Tasting Experience includes:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e-1 Wedge of Parmigiano-Reggiano “Traditional” 24 months aging (8 oz)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e-1 Wedge of Parmigiano-Reggiano “Appennino Modenese” 30 months aging (8 oz)\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e-1 Wedge of Parmigiano-Reggiano “Vacche Rosse” 36 month aging (8 oz)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e-1 Wedge of Pecorino Romano-Castel Gandolfo (8 oz)\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e-1 Wedge of Pecorino Romano-Locatelli (8 oz)\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e-Tasting notes \u0026amp; educational information on each cheese.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e","brand":"GranCaffeLAquila","offers":[{"title":"Default Title","offer_id":32312079220819,"sku":"","price":82.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2081\/5853\/products\/parm_regg_TASTING_experience_97b46c90-b5fa-4b64-a78d-f996dd6c51e7.jpg?v=1605841451"},{"product_id":"copy-of-prosciutto-di-parma-d-o-p-24-months-8-oz","title":"SALUMI TASTING EXPERIENCE (1lb x 3)","description":"\u003cdiv data-mce-fragment=\"1\" class=\"gE iv gt\"\u003eEnjoy this salumi tasting for your next aperitivo or just relaxing at home with some great wine \u0026amp; cheese. Award winning Italian specialist and Certified Prosciutto di Parma Specialist Riccardo Longo presents 3 legends of Italian charcuterie for your enjoyment:\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"\"\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"ii gt\" id=\":1ul\"\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"a3s aiL\" id=\":1um\"\u003e\n\u003cdiv data-mce-fragment=\"1\" dir=\"ltr\"\u003e\n\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e-1 LB  Prosciutto di Parma D.O.P. Legendary delicious dry cured ham aged 24 months from Parma, Italy.\u003c\/span\u003e   Freshly sliced to ensure maximum flavor. \u003cbr data-mce-fragment=\"1\"\u003e- \u003cspan data-mce-fragment=\"1\"\u003e1 LB Mortadella IGP with pistacchios, Imported from Bologna, the aromatic classic!\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e- \u003cspan data-mce-fragment=\"1\"\u003e1 LB Speck IGP, Deep flavored Smoked prosciutto from the imported from the Alto Adige.\u003c\/span\u003e  \u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" dir=\"ltr\"\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eThis tasting can be packed in half pound increments.\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e1 order = 1 pound of each salumi, \u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e2 orders =2 pound of each salumi, \u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e3 orders= 3 lbs of each salumi, \u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e4 order= 4 lbs of each salumi\u003cbr data-mce-fragment=\"1\"\u003e \u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e*Add the Parmigiano tasting, some bread \u0026amp; a bottle of wine and you have yourself a great Aperitivo!\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"GranCaffeLAquila","offers":[{"title":"Default Title","offer_id":32313262473299,"sku":"","price":62.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2081\/5853\/files\/SALUMI_TASTE_EXPERIENCE.jpg?v=1746208272"},{"product_id":"cacio-e-pepe-sauce-by-locatelli","title":"CREMA CACIO E PEPE - SPREADABLE CHEESE \u0026 PASTA SAUCE - LOCATELLI - 5.29oz","description":"\u003cp\u003eReady-to-use Locatelli Crema Cacio e Pepe, a creamy, spreadable cheese sauce made from their famous Pecorino Romano, blended with black pepper for an authentic, rich, and tangy flavor that's perfect for tossing with pasta,\u003c\/p\u003e","brand":"GranCaffeLAquila","offers":[{"title":"Default Title","offer_id":43379953500243,"sku":null,"price":11.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2081\/5853\/files\/IMG_5771.jpg?v=1767205447"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2081\/5853\/collections\/parmigiano-min-768x510.jpg?v=1592319337","url":"https:\/\/grancaffelaquila.com\/collections\/cheese-salumi-by-weight\/bologna+emilia-romagna.oembed","provider":"GranCaffeLAquila","version":"1.0","type":"link"}