From the mountain and hilly pastures near town of Bra, this Italian cheese has been produced by the five generations of Cravero family since 1855. Made from cow's milk, 16 liters of immaculated fresh milk from the selected area are required to produce just one kilo of this amazing cheese. Protected with DOP law, it becomes an extraordinary by its content of vitamins and proteins and also by its calcium and phosphorus rich nature. After the maturation period of natural ageing, its paste offers an extraordinary healthful power with soft and velveteen nature. This cheese is known as "new" when it has passed the current year, said to be "mature" when it has completed a period of 12 - 18 months. It is called as "old" when it reaches a period of 18 - 24 months and "ultra old" when it is aged for 24 - 36 months. The quality of each and every cheese is examined by eight factors namely age, maturing degree, fragrance, structure, paste colour, consistency, rind condition and dappling. The shape of cheese is checked by the "threshing" and "dowelling" processes with the help of specific tools such as the percussion hammer, the screw needle, the plug or probe. The colour of cheese goes from golden straw to pale straw, equally spread over the cheese shape. This typical cheese goes well with Champagne or with the best Italian red wines such as Brunello and Barolo. Two varieties of Cravero Parmigiano Reggiano: Cravero Parmigiano Reggiano San Pietro - A cheese produced by San Pietro is aged for a year at their farm, then transferred to Cravero family for further aging. Fully aged cheese is deep-savoury, brothy-flavoured with bass notes. Cravero Parmigiano Reggiano Baruffi - A cheese produced by Baruffi is aged for a year at their farm, then transferred to Cravero family for further aging. Fully aged cheese is creamy, smooth with sweet, fruity, aromatic flavour and mouthwatering high notes.