Apr
29
One of the joyful parts of working at Ottavio is the staff and customer passion for food – how it’s made, where it’s from, what it tastes like, what do do with it – basically, what’s the whole story. And that goes for anything from a loaf of bread to an organic olive oil from some hidden corner of dusty castle in Spain. Last Saturday was the yearly Big Cheese Cut, where Andrew and few muscle men roll out all the huge wheels of cheese and put on a show.
First off the block was a whole wheel of Le 1608 from Quebec. This has been one of our top sellers lately – especially since it was written up in the G&M a few weeks ago (too read more check out Le 1608)
They also battled a 35kg wheel of Parmigiano Reggiano Vacca Rossa – a rare Parm indeed. It’s made from a specific breed- the red cow- that produces superior quality milk compared to regular breeds. Vacca Rosa milk has a much higher butterfat content and protein level and is a heritage breed making it the darling of Slow Food. Taste and texture-wise…… it’s extreme Parmesan!
Also on the chopping block…… a 38kg Swiss Cave Aged Gruyere and it’s cousin the 100kg Swiss Organic Emmenthal plus a long tubular Provolone Picante. No one went home hungry that day but I’m sure there were some very sore muscles.
