What is the history of the
Documentation of cheese production goes back to 3000 BC, with a Sumerian frieze that
represents priests intent on cheese making. According to legend, the discovery of rennet
took place thanks to nymphs, who, according to classic Greek mythology, revealed the
secret to Aristeo, a shepherd credited with the spread of cheese among men. Even the word
cheese comes from ancient Greece, from the word formos, the wicker basket in which curdled
milk was placed to drain. The origins of Parmigiano Reggiano date back to 1200, when
Benedictine monks began to produce large wheels of aged cheese. Certainly today, cheese is
considered a natural part of our daily consumption. Parmigiano Reggiano, other than being
rich in calcium, phosphorous, vitamins and minerals, is also highly digestible with one of
the lowest cholesterol contents among all varieties of cheese, containing 392 calories per
100 grams when aged 24 months as opposed to 369 calories when aged 12 months, yielding a
How should the cheese be kept?
The ideal place to conserve parmigiano is in a cool place, for example the cellar, while
the right place for keeping it in the refrigerator is on the lowest shelf inside of
hermetically sealed glass or plastic containers.
It should be taken out and unwrapped one hour before consumption to bring it to room
temperature (between 6 and 15 degrees). Bear in mind that each cheese inside of a
container should be wrapped in a protective layer of plastic or aluminium.
How should the cheese be served?
Cheese has its own set of customary serving rules. The book of etiquette says that grated
parmigiano should be served on the side, in such a way as to allow each diner to add his
or her desired amount. However, a sprinkling of parmigiano should also be added before the
sauce to help it better adhere to the pasta. With risotto, on the other hand, the cheese
should only be added once cooking has completed, or, better yet, a few minutes before to
heighten the flavour of the dish.
What is the ideal pairing with the cheese?
Each cheese has its own special pairing (gorgonzola with polenta, creamy cheeses with
pickled fruits, fresh cheeses with vegetables, grapes, or nuts)
Our caciotta, La Butterina, is ideally paired with olives, black or green, but also, for
the person with a sweet tooth, goes nicely with honey or apple jam, while parmigiano is
perfect with pears or a few drops of balsamic vinegar, but can also be savoured alone,
with a glass of good wine, as always one of the most classic pairings with cheese.