Single herd Parmesan used for the supper

In the traditional Parmesan heartland, the foothills of the Parma Apennines, lies the tiny hamlet of Rivalta where Umberto Avanzini, his wife Carolina and son Davide farm 120 cows and make just 3-4 wheels (the average dairy produces 40) of Parmesan a day. To be served on the night with Carne Salata and a wild rocket salad