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Kiss From The World's Archives

parmigiano-reggiano-the-king-of-cheeses-part-iv

Parmigiano Reggiano: The King of Cheeses – IV

“I’m Emilio Barbieri, chef and owner of restaurant Strada Facendo. My family owned a dairy in Salvaterra. From a family of cheese makers you couldn’t expect...

parmigiano-reggiano-the-king-of-cheeses-part-iii

Parmigiano Reggiano: The King of Cheeses – III

Fabrizio Giacobazzi: “The cheese curds must settle at the bottom of the cauldron to firm up. Once the wheel has been extracted, we wrap it in cheesecloth and let it...

parmigiano-reggiano-the-king-of-cheeses-part-ii

Parmigiano Reggiano: The King of Cheeses – II

Fabrizio Giacobazzi: “The cooperative includes 21 dairy farmers, with a production of 36 cheese wheels every day. The milk from the evening milking is left to rest...

parmigiano-reggiano-the-king-of-cheeses-part-i

Parmigiano Reggiano: The King of Cheeses – I

Igino Morini: “I’m a member of the Parmigiano Reggiano Consortium. Parmigiano Reggiano is a PDO product which means that the cheese is produced in a specific...

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