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What is the history of the cheese?
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 moister cheese.

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.
  Società Agricola Butteri - Via Scipione Passeri, 193 - 43039 Salsomaggiore Terme (PR) - Italy
Phone 0524-570722 Fax: +39 0524-680202 - Email: info@caseificiobutteri.it

On request, gift baskets for Christmas, anniversaries, corporate gifts, raffles, birthdays etc.
Production of yoghurt and Panna Cotta. Only with our milk.
Società Agricola Butteri
Via Scipione Passeri, 193 - 43039 Salsomaggiore Terme (PR)
Telefono 0524-570722 Fax: 0524-680202 - Cell. 347 7159355
Email: info@caseificiobutteri.it
Parmigiano Reggiano DOP