Parmesan making in Emilia Romagna

Last weekend I joined a group of gastronomy masters students on a day trip from Bologna to visit a parmesan dairy: the Latteria Sociale Tullia Pavesi Ciro-Rolo. Here, in vast copper-lined cauldrons, gallons of milk is transformed into parmesan 365 days a year, at the rate of about 80 cheeses per day. The dairy combines… Continue reading Parmesan making in Emilia Romagna