Salumiere Cesario readies for annual Parmigiano Reggiano cutting


Salumiere Cesario continues its post-Thanksgiving tradition — treating the turkey hangover with rare cheese.

The downtown gourmet grocer will host its seventh annual Parmigiano Reggiano Wheel Cutting event the Saturday after Thanksgiving at 12 E. Main St. That it takes place on Small Business Saturday is an added bonus, Salumiere owners Damon and Colby Burke said.

Starting at noon Nov. 30, a giant wheel of 36-month-aged wheel from Caseificio Sociale Val Parmossa near the small town of Tizzano Val Parma, Italy, will be broken down in the store.

Free tastes will be offered, and hourly specials on the cheese will be offered.

Over the past six years, more than 50 pounds of the newly cut wheel have been sold in the first hour of the event. Last year more than 60 people packed into the store to get a taste from the new wheel.

This year’s cheese is known as “mountain” parmigiano, a tribute to the fact that the source milk comes from 15 different dairies all within 30 kilometers of the cheese-making facility. In Italy it is believed the higher elevation mountain dairies are best because the hillsides offer an abundant variety of grasses and herbs. Thus, high-quality forage is believed to lead to high-quality milk.

Few of the cheeses are released to the world, and fewer are available in the United States, the Burkes said. For more information, call 529-5620.


Log in to comment