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 cooperative
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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 cooperative
cheesemakers
Made by Caseificio Sociale San Pietro led by Massimo and Laura Libra, matured by the Cravero family
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Massimo and Laura Libra, the makers of Parmigiano Reggiano San Pietro, only produce twenty wheels of cheese per day.
Background
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Our Work
Cheese Maturer Giorgio Cravero visits us twice a year, and we visit his maturing rooms in Bra, Piedmont biannually on our visit to Slow Food cheese festival in Bra.
Serving Suggestions
Grate Parmigiano and bake heaped tablespoons on baking parchment until golden. Use as a beautiful garnish for pasta and risotto dishes.
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.

Parmigiano San Pietro 2659
This Parmigiano-Reggiano is delicious: a cheese with a deeply savoury and brothy flavour, balanced by a rich fruity sweetness and a luscious texture

Massimo and Laura Libra, the makers of Parmigiano Reggiano San Pietro, only produce twenty wheels of cheese per day.
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 cooperative
cheesemakers
Made by Caseificio Sociale San Pietro led by Massimo and Laura Libra, matured by the Cravero family
background
There is Parmigiano Reggiano and then there is Parmigiano Reggiano San Pietro, a cheese of rare and exceptional quality. They are a small cooperative supplied by a handful of local farms. The dairy in Emilia Romagna works with milk from ten local farms whose cows have a diet of hay from pastures in the heart of the Apennine mountains. Since 1855, five generations of Cravero family have been selecting and aging Parmigiano Reggiano. The cheese we buy from Giorgio Cravero, as a fifth generation affineur, is the direct result of this cumulative experience, with each cheese carefully matured according to the changing seasons and environment.
our work with this cheese
Cheese Maturer Giorgio Cravero visits us twice a year, and we visit his maturing rooms in Bra, Piedmont biannually on our visit to Slow Food cheese festival in Bra.
pairing suggestion
Grate Parmigiano and bake heaped tablespoons on baking parchment until golden. Use as a beautiful garnish for pasta and risotto dishes.