Ever wondered how artisanal, aged cheese is made? One of my favorite trips was a visit to several organic farms that make products for Lucini Italia, a company that provides authentic, handcrafted gourmet foods based on Italian culinary traditions. One highlight was a visit to a small-batch artisanal producer of organic Parmigiano Reggiano cheese in the Reggio-Emilia region of northern Italy. The master cheese-makers there handcraft just six 80-pound "wheels" of cheese daily - and only three of those wheels go on to be stamped "stravecchio" (which means "extra-aged') after a full 36-month aging process. The methods I observed have remained virtually unchanged in this region for 700 years.
Take a photo tour with me as I visit an artisanal producer of Parmigiano-Reggiano cheese.