THE ROGERS COLLECTION

Artisan Cheeses – Italy
Artisan Cheeses – Italy
PARMIGIANO REGGIANO
Region: Emilia Romagna Milk: Cow (raw)
Aged: 24 months
DOP Certified. The Rogers Collection handselects
our wheels based on the season of
production. We only choose wheels made with
milk that carries the stronger flavor of spring
and early fall grasses. We also offer Parmigiano
Reggiano from three distinct breeds of cows:
Holstein Friesians, Bruna Alpina (Brown cows),
and Vacche Rosse (Red cows). Each breed
offers unique characteristics that can be tasted
in the finished wheels of cheese.
Parmigiano Reggiano Santo Stefano From a
cooperative dairy receiving milk from 12 farms,
each farm has its own separate copper mixing
pot, so each wheel is unique to one farm. And
Rogers always purchase from the same farm.
The farms are paid more for milk with higher protein and casein contents, and are rewarded for
the quality of the milk rather than the quantity of the milk.
“At the beginning, in 1992, there was a small cheese factory between the Parma Valley and
the Enza Valley, composed by only one heater for the milk cooking, located in an antique
court, where every year two thou- sands milk were processed. Today, the cheese factory is
able to transform one hundred and thousand of milk, given by 18 factories associated at the
cooperative in eighteen and thousand wheels of Parmigiano Reggiano, all of them checked off
with the identification number 2121, stocked and seasoned into the plant. The characteristics
of the grass in such areas and the “maestria” of the Casaro, submitted to a weaving factory
control from the milk production to the final seasoning, give life to a product of high quality
which can undergo “extreme” seasoning processes, up to 36-48 months.
This Parmigiano Reggiano... is produced with Frisian cow milk, raised in free stalling and fed
with local fodders but administered with Uni-feed technique. It is characterized by a soft and
compact paste, ideal as table cheese.”
Case size: Whole forms - One 80 pound wheel 00199
Quarters - One 18 pound piece 00220
Parmigiano Reggiano La Villa (Organic) La Villa takes great pride in the diversification
of grasses and herbs that they grow for feed. There are over 60 different varieties per square
meter. The Folezzani and Carburi families own La Villa organic farm and dairy, which is located
south of Parma, between two green valleys, and at about 1738’above sea level. They have
300 Brown Alpine cows, all born on location (To be accurate, they have 2/3 of Browns
and 1/3 of Red). This type of breed is renowned for its prestigious milk, which contains high
concentrations of casein (an important protein found in milk). Parmigiano Reggiano is a highly
concentrated cheese containing only 30% water and 70% nutrients. It is very rich in protein,
vitamins, mineral, and calcium. In 2001, La Villa obtained
the certification to produce organic Parmigiano Reggiano.
Case size: Whole forms - One 80 pound wheel 00010
Parmigiano Reggiano Valserena (Brown Cow) One
of only four dairies that are dedicated to producing
Parmigiano Reggiano made solely from the milk of Brown
Cows. The dairies that comprise the Consorzio di Sola
Bruna, recognize the unique richness that comes from the
Brown Cow milk.
Having bred Italian Brown’s since 1879, we decided in 2008 to join the “Consorzio di sola
bruna” (Only Italian Brown Consortium) because we believe that all the effort we put into each
phase of the production chain should be made known to the consumer, guaranteeing with our
brand on the plate, a total traceability that can be detected in each slice of cheese. Italialleva
also guarantees that our animals and their offspring are born in Italy and are registered in the
genealogical book. Val serena is perhaps the oldest still existing individual parmigiano-single
farm founded in the 18th century… http://www.valserena.com/VaccaBruna_eng.html
Gian Domenico Serra and his children, Giovanni, Antonietta and Niccolò, manage the
Valserena dairy following traditional methods of production. Every five years they change the
diet of the cows to create nuances in the flavor of the milk (rotating the feed to include wheat,
corn, alfalfa, and sugar beets). 220 cows produce 10 wheels of Parmigiano Reggiano per day.
The taste is sweet and delicate, and the paste is golden-yellow in color.
Case size: Whole forms - One 80 pound wheel 00030
Parmigiano Reggiano Grana d’Oro (Red Cow) For over three generations, the Catellani
Family has been producing Parmigiano Reggiano on their farm. They have 180 head of Red
Cows (Vacche Rosse) and are committed to preserving this ancient breed which was once
as risk of extinction. They take great pride in the diversification of grasses and herbs that they
grow for feed. There are over 60 different varieties per square meter.
It is a native race cow, well-adapted at the environment and so, to a pasturing life,
characterized by a red fur and by a high quality of milk. Thanks to this indisputable local
richness, in 1991, a group of breeders decided to collect their own milk and to start to
produce again the Parmigiano Reggiano of red cows, a unique and precious product
characterized by a yellow paste, due to the feeding composed by hay and by grass from
reggian meadows, tasty but not spicy neither with an overhang maturation, an exceptional food
also adapted for children and babies. This Parmigiano Reggiano... is produced with red cows’
milk, so with a richer milk. It is characterized by a fatter and more yellow milk, able to face
longer seasoning.”
Case size: Whole Forms - One 80 pound wheel 00100
ROBIOLINA STAGIONATA
Region: Lombardy Milk: Cow Aged: 50-60 days
Quercino is a variety of fern eaten by the milk-producing
cows. This soft paste cheese possesses the distinct aroma of
this undergrowth and is further characterised by its dry salting
and extended ripening in pinewood cases. The washed rind is
thin and pink in color. The paste of this cheese is creamy and
has the strong aromatic flavor typical of ripe cheeses.
Case size: Four 1 pound wheels 08300
TORREGIO (FORMERLY ROCCOLO)
Region: Lombardy Milk: Cow Aged: 6 months
The cylindrically formed cheese is turned every 15 days and
carefully aged on wooden boards in cellars full of molds
containing a wide variety of aromas and colors. This cheese is
soft near the crust and slightly dry in the center. We call it a
“cheese maker’s cheese” because of its extraordinary complexity
characterized by a creamy mouth feel and milky texture.
Case size: One 6 pound wheel 08500
26 **Biologica is the European Union certification for “organic” products. 27