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Parmigiano began life seven centuries ago in the Italian provinces of Parma, Reggio Emilia, Modena, part of Bologna and part of Mantua. Nature blessed this zone with the most idealistic cattle grazing land to create the unique milk from the "Zone Tripica". The local cheese craftsmen took it from there, utilizing a totally natural process that has not changed for 700 years. No additives, no machinery, no gimmicks... just sweet, fresh milk in its pristine state. Then, he artisan's ancient skills and nature's own good time (aged for 18 to 36 months).

This collection allows you to taste how both age and the uniqueness of individual farms alter the flavor of a certain type of cheese. Grab a glass of your favorite Chianti or Cabernet and taste test our premier "Parms".

• Parmigiano Reggiano: A delicious, full-flavored, unpasteurized cow's milk cheese, for eating or grating. Aged two years; premium quality.
• Parmigiano Reggiano Vacche Rosse: Fanticini produces small quantities of "Vacche Rosse" in their family dairy in Villa Sabbione (near Reggio Emilia) using milk from the Raggio Cigarini Farm. This "Red Cow" variety tastes like the Parmigiano Reggiano of yesteryear. The milk of the red cows is characterized by a higher butterfat content and contains more proteins. This combination allows for the production of a cheese that is better suited for a longer period of aging, requiring a minimum of 30 months.
• Parmigiano Reggiano Stravecchio: Savor this three-year-aged Parmigiano Reggiano, previously reserved only for the the most exclusive restaurants and caterers. Enjoy its incredibly sweet, floral, fruity fragrance and rich, powerful flavor.