Giorgio Cravero's family has been aging Parmigiano Reggiano in Bra, Italy since 1855. He focused on soft, sweet flavors, the kind of Parmesan you want to eat, not just grate.

In 1855 Giorgio Cravero, the ancestor of the Cravero family, founded his cheese business in Bra, Piedmont. Since then, his passion for the art of selecting and maturing cheese in his family was handed down from father to son until –five generations later- another Giorgio Cravero who was born in 1964.

Giorgio has been literally breathing cheese air all his life. He has learned most of the things he knows about food and business unconsciously, absorbing his parents’ knowledge by listening to their conversations during the family meals and their everyday life. Selecting and Maturing the very best Parmigiano Reggiano are the pursuits Cravero family works at since the mid 1800s.

For Cravero the most important concept in any discussion about Parmigiano Reggiano is the terroir, the place behind the flavour of the cheese, so to find the best cheeses they selected first of all the best terroir. In the Emilia Romagna region, the Parmigiano Reggiano historical production area, the Cravero family found ages ago his ‘promised land’ in a perfect place among the meadows in the mountain. Once the Cravero Parmigiano Reggiano is matured at its perfection, in a natural way, it is an excellent eating cheese. At two years old, its moisty, nutty texture has a complex fruity, caramel sweetness that is very different to the dry and often bitter cracked cheeses matured by the large cooperatives.

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