A Parm & A Pec

In a nod to the Italians, our adulation of their cheese expertise and in celebration of the upcoming Slow Food cheese festival in Bra, Italy (which we’ll be attending, by the way), we present two Italian masterpieces, both difficult to find: a raw, cow milk Parmigiano Reggiano Stravecchio (one pound) from the Emilia Romagna region. They say Parmigiano has been made according to the same recipe for over eight hundred years. This one is aged for more than three years, longer than the usual eighteen months, and is an eating cheese.

Though Labor Day is behind us, we will not forget the labors of those who worked through the holiday weekend to make the cheeses that end up on our tables. From the dairy workers who care for the animals, to the cheesemakers at the creameries who receive the milk and work magic in the vats, to the cheesemongers at retail who present the fruits of our labor on the cheese counter... thanks.

American cheesemakers, including Cowgirl Creamery, will be selling their cheeses this month at the international Slow Food Bra Cheese Festival in Italy, alongside four of our cheesemaking friends; Rogue River, Vermont Butter & Cheese, Jasper Hill and Uplands. Look for photos on Facebook.  Details here

Cowgirls will be counting birds on farms during the annual Bird-a-Thon fundraiser for PRBO Conservation Science. Both PRBO and farmers do invaluable work to protect and secure wildlife habitat and ecosytems. To support the Moo-Moo Hooters, click here.
 

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