One of the advantages of living in Italy is being able to see firsthand the making of the best of the best in the food industry, especially for us living in the province of Modena.
Today we talk about Parmigiano Reggiano, the typical Emilian cheese. Every day of the year an army of willing workers milks, curds, cooks and informs in the traditional containers that, after years of ageing, becomes the gold that enriches almost every meal.
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