Centosettanta
milk type
Cow
ingredients
Raw Cow's MILK, Salt, Farm Produced Cheese Cultures (MILK), Animal Rennet
coagulant
Animal Rennet
milk treatment
Raw
location
Emilia Romagna
milk source
Farmers' co-operative
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milk type
Cow
ingredients
Raw Cow's MILK, Salt, Farm Produced Cheese Cultures (MILK), Animal Rennet
coagulant
Animal Rennet
milk treatment
Raw
location
Emilia Romagna
milk source
Farmers' co-operative
cheesemakers
Made by Caseificio Sociale San Pietro led by Massimo and Laura Libra, matured by the Cravero family
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A member of our wholesale team named this cheese Centosettanta, which is Italian for 170. There have only been 170 wheels of this cheese made.
Background
Centosettanta comes from the same co-operative as our Parmigiano Reggiano San Pietro. There are 3 important people involved in its production: Carlo Piggioli the farmer, Massimo Libra the cheesemak...
Read More
Centosettanta comes from the same co-operative as our Parmigiano Reggiano San Pietro. There are 3 important people involved in its production: Carlo Piggioli the farmer, Massimo Libra the cheesemaker and Giorgio Cravero who selects and matures the cheese. Carlo exclusively produces hay from the flora-rich pastures in the heart of the Apennine mountains where his farm is. He then milks his 60 Friesians in a parlour 300 metres away from the creamery where cheesemaker Massimo produces Parmigiano Reggiano and produced Centosettanta. After 13 months, Giorgio then selects his cheese and matures it in conditions designed to be as natural as possible.
Read Less
Our Work
Neal's Yard Dairy has a long-standing relationship with Giorgio Cravero, who we first met 21 years ago at the Slow Food festival 'Cheese' in Italy. In 2015, we discussed the idea of an unbranded Pa...
Read More
Neal's Yard Dairy has a long-standing relationship with Giorgio Cravero, who we first met 21 years ago at the Slow Food festival 'Cheese' in Italy. In 2015, we discussed the idea of an unbranded Parmigiano with Giorgio, with the idea that we could sell it based on what makes it a unique cheese, rather than sell it on its brand name. Nothing came of this conversation until Giorgio's phone rang on a Sunday evening in 2020, with the opportunity to have one wheel a day that could be made and sold as a cheese in its own right. Knowing our response, Giorgio immediately said yes and Centosettanta came into being.
Read Less
FAQs
As a general rule of thumb, we would recommend roughly between 100 and 150 grams per person for after dinner, and a bit more if cheese is the focus of the meal. If you are buying cheese to serve over a couple of days or as part of a buffet, it is advisable to buy a few larger pieces. This will both look better and keep better than many small bits. To help visualise weights, a good tip is to consider that a regular supermarket pat of butter weighs between 200 and 250 grams. If you are at all unsure please give us a call for some advice.
The best option is to keep your cheese wrapped in its paper within a box in the fridge. This will prevent the cheese from drying out and absorbing other flavours. Your cheese will arrive wrapped in waxed cheese paper, which achieves the best possible balance between maintaining humidity around the cheese and allowing it to breathe. We are happy to provide some free extra cheese paper, just search for "cheese paper" and add it to your basket. We don't recommend cling film or foil as it can cause the cheese to sweat which will negatively affect the flavour.
Centosettanta
Centosettanta is creamy in texture and beautifully sweet in flavour
A member of our wholesale team named this cheese Centosettanta, which is Italian for 170. There have only been 170 wheels of this cheese made.
milk type
Cow
ingredients
Raw Cow's MILK, Salt, Farm Produced Cheese Cultures (MILK), Animal Rennet
coagulant
Animal Rennet
milk treatment
Raw
location
Emilia Romagna
milk source
Farmers' co-operative
cheesemakers
Made by Caseificio Sociale San Pietro led by Massimo and Laura Libra, matured by the Cravero family
background
Centosettanta comes from the same co-operative as our Parmigiano Reggiano San Pietro. There are 3 important people involved in its production: Carlo Piggioli the farmer, Massimo Libra the cheesemaker and Giorgio Cravero who selects and matures the cheese. Carlo exclusively produces hay from the flora-rich pastures in the heart of the Apennine mountains where his farm is. He then milks his 60 Friesians in a parlour 300 metres away from the creamery where cheesemaker Massimo produces Parmigiano Reggiano and produced Centosettanta. After 13 months, Giorgio then selects his cheese and matures it in conditions designed to be as natural as possible.
our work with this cheese
Neal's Yard Dairy has a long-standing relationship with Giorgio Cravero, who we first met 21 years ago at the Slow Food festival 'Cheese' in Italy. In 2015, we discussed the idea of an unbranded Parmigiano with Giorgio, with the idea that we could sell it based on what makes it a unique cheese, rather than sell it on its brand name. Nothing came of this conversation until Giorgio's phone rang on a Sunday evening in 2020, with the opportunity to have one wheel a day that could be made and sold as a cheese in its own right. Knowing our response, Giorgio immediately said yes and Centosettanta came into being.
pairing suggestion
This cheese should be enjoyed as a table cheese. Feature Centosettanta on a cheeseboard with a glass of sparkling wine.
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