{"title":"Cavola 993","description":"\u003ch2\u003eCavola 993 – The Finest Parmigiano Reggiano from the Mountains\u003c\/h2\u003e\n\u003cp\u003eCavola 993 has been producing the finest Parmigiano Reggiano PDO since 1929. In the Apennine mountains not far from Modena, the farmers of Caseificio Cavola 993 create mountain Parmesan with an inimitable aroma. The secret lies in the high quality of the milk, because the cows graze on alpine pastures, eat 100% natural feed, and even the water comes from a natural spring on Mount Cusna. Even the milking takes place on the mountain. Afterwards, the slow process of cheesemaking, salting and aging, which also takes place in the mountains, is in the experienced hands of the master cheesemaker. The aged mountain Parmesan, which bears the Consortium's seal as Parmigiano Reggiano, is worth every hour of waiting.\u003c\/p\u003e","products":[{"product_id":"cavola-993-parmigiano-reggiano-40-monate","title":"Parmigiano Reggiano – 40 months","description":"\u003ch2\u003eCavola 993 – Parmigiano Reggiano – 40 Months Matured\u003c\/h2\u003e\n\u003cp\u003eThe Cavola 993 \u003cstrong\u003eParmigiano Reggiano DOP 40 months matured\u003c\/strong\u003e is, with over 3 years of maturation, particularly brittle and crumbly, yet still not dry in the mouth. The intense flavor of this mountain Parmesan, with aromas of nuts, spices, and intense umami notes, is a true rarity – inimitably complex and delicious. Its light color has intensified over time. The white tyrosine crystals are both visible to the naked eye and palpable on the palate. These crystals, mistakenly perceived as salt grains, develop during the long maturation period from the breakdown of milk amino acids and are an unmistakable sign of the cheese's age, which is what gives it its value. It is definitely too good to grate, but enjoyed broken into pieces with a few drops of Aceto Balsamico di Modena, it reveals its special aroma. The Cavola 993 Parmigiano Reggiano is an exclusive gift for good friends or for yourself. Try it now!\u003c\/p\u003e\n\u003ch3\u003eParmigiano Reggiano – Time to Mature\u003c\/h3\u003e\n\u003cp\u003eParmigiano Reggiano, with its 40kg and typical tall shape, can mature extremely well. The longer it matures, the more intense its color and its surprisingly versatile spectrum of aromas become. During maturation, proteins are broken down by enzymes released by lactic acid bacteria. This effect determines the structure and sensory properties of the king of cheeses and makes it so versatile in the kitchen. Even a long-matured Parmesan always retains all four taste sensations (sweet, salty, sour, bitter), with the umami taste, the 5th taste sensation, intensifying with age. If the 30-month-old mountain Parmesan has passed the test of time, it will also undergo quality control by the Consorzio del Formaggio Parmigiano Reggiano before receiving its seal of quality.\u003c\/p\u003e\n\u003ch4\u003e993 Cavola – everything on the mountain\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eCavola 993 produces in the mountains at 900m altitude\u003c\/li\u003e\n\u003cli\u003ein an untouched environment\u003c\/li\u003e\n\u003cli\u003eat the foot of the Apennines Tosco-Emiliano\u003c\/li\u003e\n\u003cli\u003eThey preserve the tradition of our homeland\u003c\/li\u003e\n\u003cli\u003eThey use pure water from a 2120m deep spring of Monte Cusna\u003c\/li\u003e\n\u003cli\u003eCavola 993 uses no chemical fertilizers or pesticides\u003c\/li\u003e\n\u003cli\u003eThe cows are fed with 100% natural feed\u003c\/li\u003e\n\u003cli\u003eThe cows are milked on the alpine pasture\u003c\/li\u003e\n\u003cli\u003eThe milk is of high quality\u003c\/li\u003e\n\u003cli\u003eAfter salting follows the long maturation, also on the mountain\u003c\/li\u003e\n\u003cli\u003eThe Parmigiano Reggiano 993 reveals its character already at a young age\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Cavola 993","offers":[{"title":"250 g","offer_id":56364079448390,"sku":"050CAV004","price":13.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/cavola-993-parmigiano-reggiano-40_3e35669c-8778-40d1-83bb-0507b91168e0.jpg?v=1776145998"},{"product_id":"cavola-993-parmigiano-reggiano-30-monate","title":"Parmigiano Reggiano – 30 months","description":"\u003ch2\u003eCavola 993 – Parmigiano Reggiano – 30 Months Matured\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eWith its 2.5 years of maturation, the \u003cstrong\u003eCavola 993\u003c\/strong\u003e \u003cstrong\u003eParmigiano Reggiano DOP 30 months matured\u003c\/strong\u003e is particularly crumbly and friable, but still not dry in the mouth. The intense taste of this mountain Parmesan, with notes of nuts, spices and umami, is inimitable. Its light color has intensified over time. The white tyrosine crystals are visible to the naked eye and palpable on the palate. The crystals, mistakenly perceived as salt grains, develop during the long maturation process from the breakdown of milk amino acids and are an unmistakable sign of the cheese's age, which constitutes its value. It's almost too good to grate, but broken into pieces and enjoyed with a few drops of Aceto Balsamico di Modena, it reveals its special aroma. The Cavola 993 Parmigiano Reggiano is an exclusive gift for good friends or for yourself. Order it here now!\u003c\/p\u003e\n\u003ch3\u003eParmigiano Reggiano – Time to Mature\u003c\/h3\u003e\n\u003cp\u003eParmigiano Reggiano, with its 40kg and typical high form, matures extremely well. The longer it ripens, the more intense its color and its surprisingly versatile range of aromas become. During maturation, proteins are broken down by enzymes released by lactic acid bacteria. This effect determines the structure and sensory properties of the king of cheeses and makes it so versatile in the kitchen. Even a long-aged Parmesan always retains all four taste sensations (sweet, salty, sour, bitter), with the umami taste, the 5th taste sensation, intensifying with age. If the 30-month-old mountain Parmesan has stood the test of time, it too will undergo quality control by the Consorzio del Formaggio Parmigiano Reggiano before receiving its seal of quality.\u003c\/p\u003e\n\u003ch4\u003e993 Cavola – All on the Mountain\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eCavola 993 produces in the mountains at an altitude of 900m\u003c\/li\u003e\n\u003cli\u003ein an untouched environment\u003c\/li\u003e\n\u003cli\u003eat the foot of the Appennino Tosco-Emiliano\u003c\/li\u003e\n\u003cli\u003eThey preserve the tradition of our homeland\u003c\/li\u003e\n\u003cli\u003eThey use pure water from a 2120m deep spring of Mount Cusna\u003c\/li\u003e\n\u003cli\u003eCavola 993 does not use chemical fertilizers or pesticides\u003c\/li\u003e\n\u003cli\u003eThe cows are fed with 100% natural feed\u003c\/li\u003e\n\u003cli\u003eThe cows are milked on the alpine pasture\u003c\/li\u003e\n\u003cli\u003eThe milk is of high quality\u003c\/li\u003e\n\u003cli\u003eAfter salting, long maturation follows, also on the mountain\u003c\/li\u003e\n\u003cli\u003eThe Parmigiano Reggiano 993 reveals its character even at a young age\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Cavola 993","offers":[{"title":"250 g","offer_id":56364081709382,"sku":"050CAV003","price":10.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/parmigiano-30_b58ad4a0-e4ec-454d-8943-12073489e5e5.jpg?v=1776146013"},{"product_id":"cavola-993-parmigiano-reggiano-24-monate","title":"Parmigiano Reggiano – 24 Months","description":"\u003ch2\u003eCavola 993 – Parmigiano Reggiano – Matured for 24 months\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eCavola 993 Parmigiano Reggiano\u003c\/strong\u003e mountain parmesan is \u003cstrong\u003ematured for 24 months\u003c\/strong\u003e. It is grainy and slightly crumbly, with the right balance between mildness and flavor, with sweet notes of fruit and nuts and spicy notes reminiscent of meat broth. This is what creates the so-called Umami effect. It grates well, pairs perfectly with pasta and medium-bodied wines.\u003c\/p\u003e\n\u003ch3\u003eCavola 993 – everything from the mountains\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eCavola 993 produces in the mountains,\u003c\/li\u003e\n\u003cli\u003ein an unspoiled environment with meadows and forests\u003c\/li\u003e\n\u003cli\u003eat the foot of the Tuscan-Emilian Apennines at an altitude of 900m\u003c\/li\u003e\n\u003cli\u003eThey preserve the tradition of our homeland\u003c\/li\u003e\n\u003cli\u003eThey use pure water from a 2120m deep spring from Mount Cusna\u003c\/li\u003e\n\u003cli\u003eCavola 993 uses no chemical fertilizers or pesticides\u003c\/li\u003e\n\u003cli\u003eThe cows are fed with 100% natural feed\u003c\/li\u003e\n\u003cli\u003eThe cows are milked on the alpine pasture\u003c\/li\u003e\n\u003cli\u003eThe milk is of high quality\u003c\/li\u003e\n\u003cli\u003eAfter salting, the long maturation follows, also in the mountains\u003c\/li\u003e\n\u003cli\u003eThe Parmigiano Reggiano 993 reveals its character even at a young age\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eParmigiano Reggiano – 900 years of cheese tradition\u003c\/h4\u003e\n\u003cp\u003eParmigiano Reggiano has been protected by the DOP seal since 1955. Since June 1996, it has been recognized as a product with a protected designation of origin. Written sources show that this hard cheese, colloquially known as Parmesan, has been produced in Emilia Romagna in almost unchanged form for 800 years. Production is now regulated by the Consorzio del Formaggio Parmigiano Reggiano and each cheese is marked with a seal (brand mark). More than 500 liters of milk are needed for a nearly 40 kg cheese wheel in the typical shape. The silage-free raw milk used is brought to the cheese dairy within 3 hours of milking and gently heated in copper vats with the addition of calf rennet. With the spino, the cheese harp, the curdled milk is cut into fine pieces (curd). Casein and whey separate during this process. The finer the curd, the firmer the cheese. The curd is lifted out of the whey with the help of a large cloth and placed in the round, typical molds, also called fascere, to drain. The cheese then rests for two to three days before being repeatedly dipped in brine for over three weeks. This allows it to absorb the necessary amount of salt for the long ripening period, which preserves the cheese and makes it storable. Afterwards, the cheese ripens in air-conditioned storage rooms for at least 12, but usually 24 months. The finished Parmigiano Reggiano has a minimum fat content of 32% in the dry matter and may now bear the consortium's seal. The Cavola 993 is a true natural product from Emilia Romagna.\u003c\/p\u003e","brand":"Cavola 993","offers":[{"title":"250 g","offer_id":56364082004294,"sku":"050CAV002","price":9.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/parmigiano-24_7e61d860-0e61-4c70-b4ce-818fcf1ee1cf.jpg?v=1776146014"},{"product_id":"cavola-993-bergparmesan-13-monate","title":"Mountain Parmesan – 13 months","description":"\u003ch2\u003eCavola 993 – Mountain Parmesan – 13 Months Aged\u003c\/h2\u003e\n\u003cp\u003eThe Cavola 993 \u003cstrong\u003eParmigiano Reggiano\u003c\/strong\u003e is \u003cstrong\u003e13 months aged\u003c\/strong\u003e. Since 1929, Cavola 993 has been producing a unique Parmigiano high up in the Apennine mountains, in untouched nature. It has a balanced, fresh taste of milk, yogurt, and sweet fruit. At just over a year of aging, it is still young and not yet crumbly. Therefore, it can be easily shaved into thin pieces, is suitable for gratinating, and pairs well with leafy salads, pasta dishes, as well as Prosecco.\u003c\/p\u003e\n\u003ch3\u003e993 Cavola – everything on the mountain\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eCavola 993 produces in the mountains at an altitude of 900 m\u003c\/li\u003e\n\u003cli\u003ein an untouched environment\u003c\/li\u003e\n\u003cli\u003eat the foot of the Tuscan-Emilian Apennines\u003c\/li\u003e\n\u003cli\u003eThey preserve the tradition of our homeland\u003c\/li\u003e\n\u003cli\u003eThey use pure water from a 2120m deep spring from Mount Cusna\u003c\/li\u003e\n\u003cli\u003eCavola 993 uses no chemical fertilizers or pesticides\u003c\/li\u003e\n\u003cli\u003eThe cows are fed with 100% natural feed\u003c\/li\u003e\n\u003cli\u003eThe cows are milked on the alpine pasture\u003c\/li\u003e\n\u003cli\u003eThe milk is of high quality\u003c\/li\u003e\n\u003cli\u003eAfter salting, long aging follows, also on the mountain\u003c\/li\u003e\n\u003cli\u003eThe Parmigiano Reggiano 993 reveals its character even at a young age \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eParmigiano Reggiano – Emilia Romagna\u003c\/h4\u003e\n\u003cp\u003eThe Italian region of Emilia Romagna lies just south of Milan and Venice, around the city of Bologna, and is also known as the belly of Italy. It is home to culinary delights such as Parma ham (Prosciutto di Parma), Mortadella, balsamic vinegar from Modena (Aceto Balsamico di Modena), white truffles, the popular Spaghetti Bolognese, and, of course, the famous hard cheese Parmesan (Parmigiano Reggiano).\u003c\/p\u003e","brand":"Cavola 993","offers":[{"title":"250 g","offer_id":56364082233670,"sku":"050CAV001","price":8.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/parmigiano-13_52df86fb-f537-4446-8c57-392ca0bc752e.jpg?v=1776146016"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/collections\/cavola-993-parmigiano-reggiano_6f61d531-4971-4fda-bd21-a49a4a332de6.jpg?v=1775844771","url":"https:\/\/genussland.de\/en\/collections\/cavola-993.oembed","provider":"genussland","version":"1.0","type":"link"}