Cheesemaker
Giorgio Cravero
- Discipline
- Cheesemaker
Portrait of Giorgio Cravero
i. Biography
Family maturation in Bra, Piedmont, carries a line back to 1855 through G. Cravero Cheese. In that context, Giorgio Cravero’s work is evidence of a house practice built around affinage rather than manufacture: receiving wheels, managing their rest, and deciding texture through handling over time. The craft here is not ornament; it is the controlled aging of Parmigiano Reggiano and Grana Padano within a Family Business whose name has long been tied to cheese maturation. Based in Bra (Piedmont).
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Current Practice
Affinage at Cravero in Bra, Italy, remains centered on handling rather than spectacle. As head of Cravero, Giorgio Cravero continues the family work with Parmigiano Reggiano and Grana Padano, using a method described by the house as resting the wheels on pine and turning them more frequently than other agers. The stated aim is a softer, less cakey texture, placing texture management at the center of the Cravero style.
Peer Recognition
Recognition in cheese maturation has attached to the Cravero Parmigiano Reggiano for its creamy texture. Giorgio Cravero states the standard plainly: “The Cravero Parmigiano Reggiano has to be creamy in the texture. The word is soft when the cheese is soft, we are super happy.” For a working affineur, that is a measurable house target: softness as a mark of successful maturation, and continuity with a family practice dating to 1855.
FAQ
Asked of Giorgio
What is Giorgio Cravero's day job?
Giorgio Cravero is 5th-generation parmigiano affineur at Cravero.
Where did Giorgio Cravero train or study?
Giorgio Cravero trained at Istituto Europeo di Design.
What is Giorgio Cravero known for?
Parmigiano Reggiano.
Explore
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