- Produced in the mountains, in a pristine environment at the foot of the Tuscan-Emilian National Park.
- Produced with water coming from the Monte Cusna spring at 2120 meters above sea level
- Chemical fertilizers and pesticides are not used.
- The cows are fed 100% mountain fodder, the milk is of the highest quality.
What is meant by Toll booth 993...
993 is the serial number of the Cavola dairy, surrounded by an uncontaminated paradise of fodder meadows, at an altitude of 900 metres.
The company cultivates its fields using only company manure as fertilizer, without chemical fertilizers and pesticides.
The resulting fodder is therefore better and healthier, a genuine diet for the cows which allows the production of very high quality milk.
The resulting Parmigiano Reggiano therefore has an edge over that of the plain. The Cavola 993 dairy, through the decades and generations, has grown, perfected itself and improved production, while remaining anchored to the much-loved tradition.
The 3-digit code is exclusive only for the Parma and Reggio Emilia areas . For years 993 has been known as the mountain number and is synonymous with the highest quality!
Production chain
At the foot of the "Bismantova" stone, on the Tuscan-Emilian Apennines, at 900 meters above sea level, in an uncontaminated and enchanting place.
The water comes from the source of Mount Cusna, pure and crystalline, the dairy cattle find food in our valleys.
The milk, of the highest quality, is milked exclusively in the mountain stables; the processing is slow and carefully followed by the expert hands of the cheesemaker.
This is how Parmigiano Reggiano di Montagna 993 was born.
After the immersion period in the salting tanks, the long maturation begins in our meditation rooms.
Animal welfare
Mountain Parmigiano Reggiano is produced with very high quality milk coming exclusively from the milking of cows on the farms.
Animal welfare is fundamental.
The cows in our supply chain are bred, fed and cared for with all the love and passion that only the small farmers of the past can guarantee them.
The stables are all located near the dairy, in our mountain areas.
The cows live in the stables, free to move in comfortable, animal-friendly spaces, immersed in a magnificent landscape.
Together with the right 100% natural diet (provided for by the regulations of the Parmigiano Reggiano consortium), the psychophysical well-being of the cows is therefore fundamental in order to obtain high production performance, a reduction in health problems and added value to the entire supply chain.
Data sheet
SPECIFIC NOTES : Parmigiano Reggiano DOP in heat-shrink vacuum package.
ORGANOLEPTIC CHARACTERISTICS : External appearance: small, fine rind with a thickness of approximately 5 mm; Paste colour: straw yellow; Odour: typical; Taste: sweet and never spicy.
ORIGIN: Emilia Romagna.
INGREDIENTS: COW'S MILK, salt, rennet.
ADDITIVES AND PRESERVATIVES: None.
STORAGE METHOD : Cool, dry place.
PRODUCER : CASEIFICIO CAVOLA sca - Fora di Cavola (RE).
Nutritional values per 100gr: ENERGY VALUE/ENERGY kcal 402 - kJ 1671 FATS/FAT 30 Of which saturated 20 CARBOHYDRATES/CARBOHYDRATES 0 Of which sugars 0 PROTEINS/PROTEINS 32 SALT/SALT 1.6.
Cavola Dairy
The Cavola dairy was founded in 1929, in a small village in the mountains of Reggio Emilia. Surrounded by an uncontaminated paradise of fodder meadows, at 900 meters above sea level. The company cultivates its fields using only company manure as fertilizer, without chemical fertilizers and pesticides. The resulting fodder is therefore better and healthier, a genuine diet for the cows which allows the production of very high quality milk. The resulting Parmigiano Reggiano therefore has an edge over that of the plain. The Cavola 993 dairy, through the decades and generations, has grown, perfected itself and improved production, while remaining anchored to the much-loved tradition.
1929 - The Caseificio Cavola was born with serial number 993
1982 - Inauguration of the new factory in via Argentina, 1 in Cavola (RE)
1998 - Dairy expansion
2004 - Expansion of the pig farm
2012 - Extension of the cooking room
2016 - Creation of internal portioning laboratory
2017 - IFS and BRC certification
2021 - Halal certification
2022 - Creation of a new factory with maturing warehouse, grating plant and portioning laboratory. Today: the passion and attention to detail continues in the artisanal production of a Mountain Parmigiano Reggiano that makes the difference!
