Top 7 Emilian Raw Milk Cheeses

Latteria Sociale Moderna is an agricultural cooperative based in Bibbiano, in the Reggio Emilia region of Italy, renowned for its production of authentic Parmigiano Reggiano cheese. Founded in 1967, the cooperative brings together local milk producers who work collectively to preserve the traditional methods of cheesemaking, passing down knowledge and skills through generations. The cooperative strictly adheres to the production guidelines for Parmigiano Reggiano, using only three essential ingredients: raw cow’s milk, rennet, and salt. The aging process lasts a minimum of 12 months but is often extended to 24, 30, or even 40 months, resulting in a rich and complex flavor. In addition to Parmigiano Reggiano, the cooperative also produces other dairy products such as ricotta and yogurt, as well as cured meats typical of the Emilia-Romagna region.Expand

Antica Fattoria Caseificio Scalabrini is a family-owned farm and dairy with a rich tradition, located in Bibbiano, in the heart of the Reggio Emilia region, widely recognized as the birthplace of Parmigiano Reggiano cheese. Founded in 1963, the farm stands out for its dedication to the entire production process – from livestock breeding to milk processing and the long aging of the cheese. All stages of production take place on the farm, allowing for complete quality control and the preservation of traditional cheesemaking methods. This integrated approach, combined with family knowledge passed down through generations, enables Antica Fattoria Caseificio Scalabrini to produce Parmigiano Reggiano DOP of exceptional flavor, texture, and authenticity.Expand

Nuova Castelli, based in Reggio Emilia, Italy, specializes in the production and distribution of Italian cheeses, including PDO (Protected Designation of Origin) products such as Parmigiano Reggiano and Gorgonzola. The company was established in 1892 and has expanded its operations internationally, exporting Italian cheeses to various markets around the world. Nuova Castelli supports traditional cheese-making techniques while also implementing modern technologies to ensure quality and sustainability.Expand

Azienda Agricola Bertinelli is a family-owned dairy farm located in Noceto, in the province of Parma, within the Emilia-Romagna region. The company has been producing Parmigiano Reggiano cheese since 1895. Today, under the leadership of the fourth generation of the family, headed by Nicola Bertinelli, the company is renowned for its complete control over the production process - from growing animal feed to aging the cheese - ensuring exceptional quality and authenticity. The farm raises around 800 cows, primarily of the Bruna Alpina breed, which are fed exclusively with feed grown on the farm. This contributes to the rich flavor and high nutritional value of the cheese. The production process of Parmigiano Reggiano takes place in traditional copper vats, where evening and morning milk are combined. Every step, from curdling to aging, is carefully overseen by a skilled master cheesemaker. The cheeses are then aged for a minimum of 24 months, with some maturing up to 120 months, developing the complex aromas and textures that define top-quality Parmigiano Reggiano.Expand

Considered to be among the world's top quality cheeses, Parmigiano Reggiano is made with raw, semi-skimmed milk from cows grazing on fresh grass and hay. It has a hard, gritty texture and its flavors range from nutty to robust and slightly piquant, depending on how long the cheese had matured. The origins of Parmigiano Reggiano date back to the Middle Ages, when the Benedictine and Cistercian monks reclaimed the Po Valley wetlands and started producing this much-prized cheese. Since it originated and was mainly produced in the two city-states Parma and Reggio Emilia, the cheese was named Parmigiano Reggiano, meaning "a cheese from Parma and Reggio Emilia." The cheese got its name in the 19th century, and the word order is speculated to be purely due to alphabetical order. Today, the cheese goes by the unofficial Parmigiano, which is because Parma started promoting this cheese as coming from Parma when it became the capital of the Duchy of Parma and Piacenza in the 16th century. Today, it is produced in the provinces of Parma, Reggio Emilia, Modena and Bologna in Emilia-Romagna, as well as in the Lombardian province of Mantua. Parmigiano is available in following varieties: Mezzano (2nd selection, aged for 12-15 months), Parmigiano Reggiano (aged for 12-24 months or longer) and Parmigiano Reggiano Extra, which needs to pass an additional quality assessment test after 18 months of aging. This particularly versatile cheese is one of the essential ingredients used in a number of classic Italian dishes; it is ideal for grating over pasta, minestrone and consommé, but it can also be enjoyed as a table cheese, typically served with crudités, salads and fresh fruit or nuts.Expand

Traditionally produced in the Apennines, namely the Emilia-Romagna's provinces of Forlì-Cesena, Rimini, Ravenna and Bologna, and the provinces of Pesaro-Urbino, Ancona, Macerata and Ascoli Piceno in the region of Marche, Fossa di Sogliano is a semi-hard cheese made from either sheep's milk (Pecorino), cow's milk (Vaccino), or both of them combined (Misto). This cheese typically matures for about 30 days before being left to ripen in the so-called 'fossa', a large pit dug into the ground and lined with straw. This way, Fossa cheese develops a strong aroma of mould and truffles, and quite a piquant flavor with a slightly bitter aftertaste. An essential ingredient of the local cuisine, Fossa di Sogliano is used either as a condiment for carpaccios or for preparing many traditional pasta dishes such as Cappelletti, Passatelli and Gnocchi. It pairs well with full-bodied red wines.Expand

Parmigiano Reggiano di Frisona Italiana is a variety of Parmigiano Reggiano cheese made from the milk of Italian Frisona (Friesian) cows, which is one of the most widely recognized and easily available types due to its widespread use; hence it's known as the "standard" Parmigiano Reggiano. The Italian Friesian, also known as "pezzata," is highly fertile, lives long, and produces high amounts of milk, over 30 kg each day. The milk of the Italian Frisona is rich in essential nutrients, making this variety of Parmigiano Reggiano a highly nutritious and substantial cheese. The characteristics of the cheese vary significantly with its maturation, which can range from a minimum of 12 months up to 80, 90, or even 100 months. Different maturation periods result in a wide variety of organoleptic nuances, with flavors becoming more intense and distinctive from 24 months onwards. Parmigiano Reggiano di Frisona Italiana is known for its crumbliness, fragrance, and natural and complete aromas. This cheese is naturally lactose-free, highly digestible, and provides a significant amount of calcium, benefiting infants, children, and active adolescents. Expand

Parmigiano Reggiano delle vacche rosse is a premium variety of Parmigiano Reggiano cheese made from the milk of the Rossa Reggiana (Red Reggiana) cows. This milk is renowned for its exceptional cheese-making properties, particularly its high concentration of casein, a protein that enhances the cheese's ability to mature over long periods. Due to these properties, Parmigiano Reggiano delle Vacche Rosse is aged for at least 24 months, unlike other varieties that can be aged for only 12 months. The extended aging process results in an extremely intense flavor and aroma, a high concentration of calcium and other minerals, and a high protein level. The cheese is completely lactose-free, making it suitable for lactose-intolerant individuals, newborns, children, athletes, and women needing increased calcium intake. The Rossa Reggiana cows are fed only with hay and green grass grown within the production area, excluding any GMO feed or forced feeding practices. Parmigiano Reggiano delle vacche rosse pairs well with fruit mustards and balsamic vinegar and can be used in salads, baked pasta dishes, or grated on dry pasta or meat sauce. It also pairs well with various wines, including Lambrusco Reggiano, structured red wines, and white passito wines.Expand

Cacio faenum is an Italian cheese hailing from Castellina. It's produced by L'Antica Cascina. The cheese is made from raw sheep's milk and it's aged in a wooden barrel. When young, it's wrapped in hay, which imparts an aroma reminiscent of wild flowers and grass of the alpine meadows. The texture is dense, while the flavors are nutty and sweet when young. The cheese ages from 2 to 4 months. It's recommended to grate it over pasta or serve it with pears and green figs. Pair it with Ribolla or Pinot Grigio.Expand

Parmigiano Reggiano di Vacca Bianca Modenese is a special variety of Parmigiano Reggiano cheese made from the milk of the Vacca Bianca Modenese, or White Modenese cow, an ancient breed native to the Modena region of Italy. This cheese is distinguished by its unique characteristics, which stem from the specific qualities of the milk produced by these cows. The Vacca Bianca Modenese breed is renowned for its high protein and low-fat milk, making it ideal for cheese-making. The milk's high casein content is crucial for the cheese's extended aging process, which can range from 12 to 36 months, but 24 months is typical. The prolonged aging allows Parmigiano Reggiano di Vacca Bianca Modenese to develop a rich, complex flavor profile with notes of nuttiness and umami, as well as a crumbly yet creamy texture. It is naturally lactose-free due to its long aging process. Culinarily, this cheese is extremely versatile. It is commonly grated over pasta, risotto, and soups or enjoyed in chunks with a drizzle of balsamic vinegar. Its rich flavor enhances both savory and sweet dishes. Beyond its culinary uses, Parmigiano Reggiano di Vacca Bianca Modenese holds cultural significance as part of Italy's gastronomic heritage. The preservation of the Vacca Bianca Modenese breed and traditional cheese-making methods is crucial for maintaining the biodiversity and cultural traditions of the region. Expand

Parmigiano Reggiano Vacca Bruna is a distinctive variety of Parmigiano Reggiano cheese made from the milk of the Italian Brown breed of cows, known as "Bruna Italiana" in Italian. These cows are highly valued for their robust health, longevity, and consistent milk production, which is particularly rich in protein and fat. Plus, they are a good mix of quality and quantity. The high quality of the Bruna Italiana milk, with its excellent casein content, is ideal for cheese-making and results in a Parmigiano Reggiano with a rich, creamy texture and a sweet, balanced flavor, though flavors change with aging. This cheese undergoes an aging process similar to other types of Parmigiano Reggiano, with a minimum aging period of 12 months. However, it often benefits from longer aging periods that help develop deeper flavors and more complex characteristics. Parmigiano Reggiano Vacca Bruna is known for its rich, nutty flavor and creamy texture, making it a favorite for grating over dishes to add a burst of umami. It is naturally lactose-free and contains high levels of calcium, making it highly digestible and beneficial for bone health. The higher protein content also means it is rich in essential amino acids. Produced under the strict regulations of the Parmigiano Reggiano Consortium, this cheese is made using traditional methods, and the cows are fed a natural diet without GMOs. This cheese is versatile in the kitchen, used in a variety of dishes from pasta and risotto to being enjoyed on its own or with a drizzle of balsamic vinegar.Expand