The Artisans of the Reggio Emilia region have been making Parmigiano-Reggiano cheese for about nine centuries. The cheese we are about to witness is identical to the original wheel produced 900 years ago by the monks of Bibbiano. It has the same appearance, texture and extraordinary flavor it had then.
Unchanged like a living relic of Italian food heritage, we have come to discover. Of course, we come to eat. Continue reading “Milk, Fire Rennet and Art – Witnessing the Birth of Ancient Parmigiano-Reggiano”