I am from Reggio Emilia. I spent five years studying in the school (High School) just next to the Vacche Rosse's Farm. I used to arrive at school early in the morning to spend some time in the stable with those nice animals. Great animals, great cheese. Great memories.
"Blessed are the cheesemakers!" Tania is brilliant here; excellently translated descriptions. I admire anyone who can speak a second language. Many of the UK seem to struggle enough with their native English. You've discovered Cheese Heaven. Your videos are much appreciated. Thank you.
I love the way Italians speak English slowly and calmly with the hand gestures so that the other person really understands what they are trying to say 🙌
@@cosettapessa6417 si, perché tu saprai parlare un inglese come gli americani, ma per favore. É la veritá che in media facciamo schifo in inglese e se parliamo lenti é perché non siamo fluenti e non ci ricordiamo le parole.
@@cosettapessa6417 no, io ti sto parlando di tutti gli italiani che conosco e che ho sentito parlare in inglese, il nostro livello é bassissimo, stacce
OMG! I'm from Spain and I've been purchasing Vacche Rosse's 40 messi parmigiano since 2015. I usually buy for all my family (arround 15 to 20 kilos) , shipping costs are quite affordable and the packaging quality is amazing. So happy to see this video... eating some of the same products ;)
As everyone can see this is the level of dedication it takes to make quality, it's literally an artisanal product and the reason why no matter how much you try to ''fake it'' you will not have the same result. As for real Kobe beef or a Bourgogne wine and so on. It requires specific biomes to happen and a level of investment that is unparalleled. Therefore real mozzarella and Parmigiano are never going to be matched quality wise. Thankfully in our country, regardless of globalization speed standards, we still have many rooted realities that still produce with a more respectful approach toward natural life itself.
When I lived in Sardegna, I watched an employee in a local shop wrestling those massive wheels and breaking them open to sell. When he would crack open a new wheel and split it into chunks, he would hand out the small pieces that broke off to those of us watching. I tell you, there is *nothing* in this world like a piece of Parmigiano Reggiano only just exposed to air. Eva, you're absolutely right -- it's heaven.
Ciao, Eva and Harper!!! I am a passionate fan of your channel since many time, but now because of holidays in my country I had a little spare time to subscribe and comment!!! I am in love with ITALY and all of her wonderful things and great food, it's my totally favourite destination, the most beautiful part of the world!!! I love Parmigiano matured, and all the lady showed is magnificent!!! I expect all of your wonderful future experiences!!!
You can learn something every day! I knew about what authentic Parmigiano Reggian was all about, but did not know about the red cow.. As the years have gone by, I have changed my level of acceptance. I stopped buying the stuff that was not the authentic cheese years ago (no Kraft crap in this house). I also stopped buying canned olives and opt for the deli bins. The differences are not subtle at all. Life is too short to accept substitutes and wannabe's.
Harper, enjoyed this broadcasts immensely. Nothing better and more attractive than seeing and hearing two, Italian Women talk about Milk and Cheese. Yes, Transformation, Transformation, Traaaansfooorrrrrmmaaaation!!! It’s PARMIGIANO-REGIANO, From the Red Cow! We love this episode please keep it coming this was very educational, the kids will be learning from this one. Aloha dear friends.🌺🌸🌴❤️🇺🇸
I’ve watched literally dozens of videos on RUclips about producing Parmesan-Reggiano cheese yet yours is still entertaining. Plus your ending was funny with Harper attempting to steal a wheel. And I learned something new regarding the tyrosine crystals - I always wondered what the crunch was!
Yes, but be careful. Despite being the official translation, "Parmesan" is a trade name for a very different product, only "inspired" by Parmigiano Reggiano.
I love to see the crafting of the specialty foods from the regions of Italy! Thank you for another excellent & informative video. Very well presented. ❤
What a fantastic video! A mixture of the old how to videos of my childhood I would see on Mr Rogers Neighborhood mixed with your wits and love of all things Italian. Bravissimo!
I've seen several videos of how Parmigiano Reggiano is made, but this is the most educational and informative one that I've ever seen. This is so entertaining. So that's how the stamp gets to the rind. Bravo.
Awesome! For those of us who can’t afford to travel to our home region- THANK YOU GUYS FOR TAKING US THERE!! 🙌🙌🙌❤️ You bring so much joy to many with yr channel. Bless ⭐️👍🏼Eva and Harper💕👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏
Hi guys thank you so much you're doing such a great job here in Italy...molto fieri di voi...continuate così...tutti devono sapere che grande paese siamo...have a great time
I didn't know this particular parmesan existed and I really need to order it. Interestingly, small dairies here in the Rhineland have a similar milk with this special casein, called A2 milk here. Old breeds of cows produce this kind of milk, which has at least 4% fat and is more digestible. It tastes incredibly good. Thanks for this amazing video!
this is typical from the provece of Reggio (reggiano) there are another type from the Parma provence (parmigiano) call Bruno Alpina (brown alpin cow) that have differet taste, the cities of Parma and Reggio Emilia are rival (they hate each other)
My family has been eating Parmigiano Vacche Rosse for more than a decade now, as a friend of my parents had a few producers from the Consorzio among his clients (he traded in precision scales). It's very difficult to eat 'normal' Parmigiano after getting used to vacche rosse. My parents used to smuggle a few chunks in their suitcases whenever they came visiting me in the UK. I don't use as much parmigiano though so I often ended up giving some to friends, who were very grateful!
Thank you for this wonderful look at Italian specialties. There are so many wonderful cheeses. Provolone, Pecorino (Romano and others). Thank you from Australia.👍
Wait..what the. Did he really brought a piece of surrogate Parmesan cheese, all the way from America, into an friggin Italian cheese factory. To prank the lady that is working there. Did this just really happened before our eyes?!?! The guts of that guy, unbelievable.
@@PastaGrammar I think you are a master at this point Harper lol. I'm not Italian. But my stomach dropped, and I was like, did this guy really did that?! In a more profane way, than I will express here lol. Don't get me wrong, your both very awesome. Nothing but love.
Thank you for sharing how parmigiano Reggiano is made I love ❤️ parmigiano I live in Australia 🇦🇺 Italian origin and I use the 🧀 for every kind of dish that needs cheese. What a wonderful place to see and so much hard work goes into the making,I appreciate so much you shared with us this wonderful experience,God bless
LOOOVE Tania Barbieri's intense Italian pronunciation which makes "producer" from "produce" "mover" from "move" and "cowser" from "cows"🤣🤣 Beautiful, highly entertaining and still puts us all to shame when we try to speak Italian!!☺️🤭😎
Oooh, my all time favorite cheese! I loved watching this, huge thanks to all involved ! I do have to admit though, watching Tania with her Improperly worn mask and her beautiful hair exposed in that sanitized room definitely freaked me out a bit but she sure does know her Parmigiano-Reggiano🤤💓💓💓
Ok, I found it on Amazon and going to give it a try! I can’t wait. I didn’t know there was a difference between the black and white cows and the red cows. I have bought so many items from your alls recommendation and have not been disappointed. Thank you
I miei sono originaria di Bardi (PR) un paesino poco distante da Reggio, se più in su, e non avevo mai sentito del Parmigiano delle Vacche Rosse, ma vedo che esiste solo da 1991 che spiegherà perché... ormai diventiamo 'vecci' ;-). Bravi, sono contenta del' innovazione e che avete salvata una razza e del buon gusto per futuri generazioni!
Thank you for sharing this video Eva and Harper, have a wonderful blessed day. Love all your videos it feels like dream come true especially learning about cheese..
Btw, with a somewhat different emphasis compared to earlier flippancy - sorry☺️ - it was really interesting to see the variances the tour showed with my previous understanding. Always thought they got branded rather than the outside markings coming from the mold which forms them - and the fact the salt goes in by osmosis. You really do learn something every day! Thank you guys👍😄
Mamma mia che nostalgia! I can't believe you made an episode in Reggio Emilia, I am originally from nearby there and now living abroad so anytime I go back visit my hometown I HAVE TO get some Vacche Rosse Parmigiano with me.
This was fantastic-thanks for doing it!! There is a cheese I’d like to see made, I don’t remember the name of it. My aunt from Cosenza, used to bring it on her return trips to America! It was a soft cheese with a hard skin, but the fantastic thing about it, was there was butter inside, that you could actually spread on bread!. We would go crazy over it!
Oh my goodness Harper and Eva this video was wonderful to watch and learn about how the cheese is made. I really enjoy watching how things are made. Big thank you ox to you both!!!! Harper I love you're sense of humor and Eva too! Lol! God bless you both!!!
I only first encountered red cow parmigiano Reggiano In these different aging categories at Eataly this year. It was pricey so felt I had to learn more about it before I tried one to appreciate it more fully. Thank you for the tour. This is tremendous and I’m so happy to learn about it from you guys.
Thank you so much for doing this video! I LOVE Parmigiano Reggiano! It is my all-time favorite cheese too! There is so much that goes into making this cheese. No wonder why it is so expensive! But like Eva, I too could live on it and nothing more and die happy! Great job, as usual! 👍🏻👍🏻👍🏻👏🏻👏🏻👏🏻
In 2011, we toured a PR production facility in Parma. There was no production going on but we saw all the equipment, clean and ready for use. The storage room was brimming with cheese wheels and the flavor of the cheese was incredible. Glad to be able to see the production in your video.
Ciao from Reggio Emilia! Are there any Italian cheese you would like to see the making of while we're in Italy? Let us know!
Any type of Pecorino? 😎😀
Sottocenere al tartufo?
Crotonese!
Absolutely Gorgonzola 💯
This was so interesting and educational. Anything you can show would be great! I really enjoyed it ❤️😍👍🐮
I am from Reggio Emilia. I spent five years studying in the school (High School) just next to the Vacche Rosse's Farm.
I used to arrive at school early in the morning to spend some time in the stable with those nice animals.
Great animals, great cheese. Great memories.
Oh, cool! We were hanging out with some of the students there!
Zanelli over the top
Tania and Eva speaking in English with their different yet great Italian accents is gold :-)
Hahaha, sometimes i have to speak english with another italian guy and it feels so weird, yet very funny😂
So good-A
I can listen to Eva talk, but this lady putting an A on the end of every word was driving me nuts I couldn't listen to her anymore.
@@gailblack2515Yes I was thinking the same thing. Shape-sAah, lif-tAh,absor-dAah, wheel-Aah, contain-Aah, sol-dAah. Everything with Aah. Lol
@@Gogettor😂😂😂😂
"Blessed are the cheesemakers!" Tania is brilliant here; excellently translated descriptions. I admire anyone who can speak a second language. Many of the UK seem to struggle enough with their native English. You've discovered Cheese Heaven. Your videos are much appreciated. Thank you.
Nice life of Brian reference
I love the way Italians speak English slowly and calmly with the hand gestures so that the other person really understands what they are trying to say 🙌
We speak English slowly because we really don't know very well english🤣🤣
@@michelealbanese3261 parla per te 😅
@@cosettapessa6417 si, perché tu saprai parlare un inglese come gli americani, ma per favore. É la veritá che in media facciamo schifo in inglese e se parliamo lenti é perché non siamo fluenti e non ci ricordiamo le parole.
@@michelealbanese3261 le mie e le tue esperienze non fanno media. Stacce.
@@cosettapessa6417 no, io ti sto parlando di tutti gli italiani che conosco e che ho sentito parlare in inglese, il nostro livello é bassissimo, stacce
OMG! I'm from Spain and I've been purchasing Vacche Rosse's 40 messi parmigiano since 2015. I usually buy for all my family (arround 15 to 20 kilos) , shipping costs are quite affordable and the packaging quality is amazing.
So happy to see this video... eating some of the same products ;)
How much is the wheel please??
Let them for Italian locals. Italy can't feed all the world.
“When we get to over 30, we get more crumble” - same, cheese, same.
😂😂😂
Greetings: ( USA 🇺🇸) : Pasta Grammar, thank you: again, Pasta Grammar, thank you
Greetings: ( USA 🇺🇸) : btw: the presentation is outstanding: again, the presentation is outstanding
Greetings: ( USA 🇺🇸) : fwiw- wishing you a happy blessed wonderful day: Enormous Hug 🤗: Love ❤️ and, in thanksgiving: GOD BLess
Greetings: (USA) : fwiw: it is fabulous to work with this cheese in cooking
As everyone can see this is the level of dedication it takes to make quality, it's literally an artisanal product and the reason why no matter how much you try to ''fake it'' you will not have the same result. As for real Kobe beef or a Bourgogne wine and so on. It requires specific biomes to happen and a level of investment that is unparalleled. Therefore real mozzarella and Parmigiano are never going to be matched quality wise. Thankfully in our country, regardless of globalization speed standards, we still have many rooted realities that still produce with a more respectful approach toward natural life itself.
When I lived in Sardegna, I watched an employee in a local shop wrestling those massive wheels and breaking them open to sell. When he would crack open a new wheel and split it into chunks, he would hand out the small pieces that broke off to those of us watching. I tell you, there is *nothing* in this world like a piece of Parmigiano Reggiano only just exposed to air. Eva, you're absolutely right -- it's heaven.
I heard they will do the at Whole Foods sometimes.
Run Harper...RUN with that cheese!! Siete fighissimi... bravi!
Yes.... Every doctor SHOULD prescribe parmagiano-reggiano!!!
I love this video. Such a great learning experience guys. Thank you thank you grazie!!!!
It would be the only “medicine” that everyone would take with great pleasure ! 😉
While cooking Italian food can be a very serious business, I appreciate that you make cheesy videos like this as well.
This was such a nice documentary on "Parmigiano-Reggiano"! Thank you guys for letting us experience a little bit of "paradise"!
Ciao, Eva and Harper!!! I am a passionate fan of your channel since many time, but now because of holidays in my country I had a little spare time to subscribe and comment!!! I am in love with ITALY and all of her wonderful things and great food, it's my totally favourite destination, the most beautiful part of the world!!! I love Parmigiano matured, and all the lady showed is magnificent!!! I expect all of your wonderful future experiences!!!
I always like to see cows eating grass outdoors in the fresh air. They make the best milk and cheese.
After watching this, I now crave parmigiano.
You can learn something every day! I knew about what authentic Parmigiano Reggian was all about, but did not know about the red cow.. As the years have gone by, I have changed my level of acceptance. I stopped buying the stuff that was not the authentic cheese years ago (no Kraft crap in this house). I also stopped buying canned olives and opt for the deli bins. The differences are not subtle at all. Life is too short to accept substitutes and wannabe's.
Kraft does some things well... their "Parmesan" cheese is not one of them. I prefer mine fresh-shredded rather than as powder.
Harper, enjoyed this broadcasts immensely. Nothing better and more attractive than seeing and hearing two, Italian Women talk about Milk and Cheese. Yes, Transformation, Transformation, Traaaansfooorrrrrmmaaaation!!! It’s PARMIGIANO-REGIANO, From the Red Cow! We love this episode please keep it coming this was very educational, the kids will be learning from this one. Aloha dear friends.🌺🌸🌴❤️🇺🇸
Now I am on a quest to find that red cow parmigiano. Thank you for exposing us to these foods.
I’ve watched literally dozens of videos on RUclips about producing Parmesan-Reggiano cheese yet yours is still entertaining. Plus your ending was funny with Harper attempting to steal a wheel. And I learned something new regarding the tyrosine crystals - I always wondered what the crunch was!
Yes, but be careful.
Despite being the official translation, "Parmesan" is a trade name for a very different product, only "inspired" by Parmigiano Reggiano.
I am italian and never knew about vacche rosse's Parmigiano!
Nanca mi!!
me too😲 .... I must try it
È buonissimo! 😊😋
I love to see the crafting of the specialty foods from the regions of Italy! Thank you for another excellent & informative video. Very well presented. ❤
What a fantastic video! A mixture of the old how to videos of my childhood I would see on Mr Rogers Neighborhood mixed with your wits and love of all things Italian. Bravissimo!
I've seen several videos of how Parmigiano Reggiano is made, but this is the most educational and informative one that I've ever seen. This is so entertaining. So that's how the stamp gets to the rind. Bravo.
Eva the look at the end. Harper will do anything to keep her happy ☺. Thanks for the informative videos. It reminded me of field trips.
Awesome! For those of us who can’t afford to travel to our home region- THANK YOU GUYS FOR TAKING US THERE!! 🙌🙌🙌❤️
You bring so much joy to many with yr channel. Bless ⭐️👍🏼Eva and Harper💕👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏
Very few of us can afford to travel outside local areas these days... it's very sad.
Hi guys thank you so much you're doing such a great job here in Italy...molto fieri di voi...continuate così...tutti devono sapere che grande paese siamo...have a great time
INCREDIBLE!!! What a privilege to see this. It gave me goose bumps. Thanks for this amazing video guys!!❤️☀️❤️
I was going to write basically the same thing. But your comment hit it exactly!
Fascinating cheese making of Parmigianino the longer it ages the better just like certain other cheeses. Thanks for the tour. Be Blessed. 😊🇺🇲
This behind-the-scenes tour was so enjoyable and informative!! I love seeing how things are made, especially cheese! 🧀
Fascinating episode! Buono!
OMG!!!! My favorite cheese EVER!!!
Something I've never tasted and probably never will, but it's fun to watch the lovely Italians having fun with their food. JIM 🙂
I didn't know this particular parmesan existed and I really need to order it. Interestingly, small dairies here in the Rhineland have a similar milk with this special casein, called A2 milk here. Old breeds of cows produce this kind of milk, which has at least 4% fat and is more digestible. It tastes incredibly good.
Thanks for this amazing video!
this is typical from the provece of Reggio (reggiano) there are another type from the Parma provence (parmigiano) call Bruno Alpina (brown alpin cow) that have differet taste, the cities of Parma and Reggio Emilia are rival (they hate each other)
My family has been eating Parmigiano Vacche Rosse for more than a decade now, as a friend of my parents had a few producers from the Consorzio among his clients (he traded in precision scales). It's very difficult to eat 'normal' Parmigiano after getting used to vacche rosse. My parents used to smuggle a few chunks in their suitcases whenever they came visiting me in the UK. I don't use as much parmigiano though so I often ended up giving some to friends, who were very grateful!
Her smile says it all! Eva you said it best...nothing more to add.
Thank you so much for this incredible and very educative video!!! Grazie mille per questo video interessantissimo ed educativo!!!
First one and I'm from Emilia!!! Great video guys!
So awesome to see this video! THANK YOU! Really enjoyed that!
Thank you for this wonderful look at Italian specialties. There are so many wonderful cheeses. Provolone, Pecorino (Romano and others). Thank you from Australia.👍
Wait..what the. Did he really brought a piece of surrogate Parmesan cheese, all the way from America, into an friggin Italian cheese factory. To prank the lady that is working there. Did this just really happened before our eyes?!?! The guts of that guy, unbelievable.
I'm dedicated to the craft of trolling Italians 😂
@@PastaGrammar I think you are a master at this point Harper lol. I'm not Italian. But my stomach dropped, and I was like, did this guy really did that?! In a more profane way, than I will express here lol. Don't get me wrong, your both very awesome. Nothing but love.
Thank you for sharing how parmigiano Reggiano is made I love ❤️ parmigiano I live in Australia 🇦🇺 Italian origin and I use the 🧀 for every kind of dish that needs cheese. What a wonderful place to see and so much hard work goes into the making,I appreciate so much you shared with us this wonderful experience,God bless
“They arrest me, I know” hahaha! Thank you for showing us!! This just made me crave cheese!!!
Didn't know the different cow breeds could make such a big difference. Thanks for a very informative video!
That was heaven on earth!
The maker's passion for delicious cheese came through, it was so inspirational!
Now THAT is a gold mine!
What an amazing experience.
LOOOVE Tania Barbieri's intense Italian pronunciation which makes "producer" from "produce" "mover" from "move" and "cowser" from "cows"🤣🤣 Beautiful, highly entertaining and still puts us all to shame when we try to speak Italian!!☺️🤭😎
I just love the musicality of the Italian accent.
Very educational and enjoyable, great video xx
Oooh, my all time favorite cheese! I loved watching this, huge thanks to all involved ! I do have to admit though, watching Tania with her Improperly worn mask and her beautiful hair exposed in that sanitized room definitely freaked me out a bit but she sure does know her Parmigiano-Reggiano🤤💓💓💓
Grazie per quello che fate ragazzi
Bel video! Mi piace molto questo formato. Complimenti ragazzi.
Ok, I found it on Amazon and going to give it a try! I can’t wait. I didn’t know there was a difference between the black and white cows and the red cows. I have bought so many items from your alls recommendation and have not been disappointed. Thank you
My favorite cheese! Love your channel!!🇮🇹
I miei sono originaria di Bardi (PR) un paesino poco distante da Reggio, se più in su, e non avevo mai sentito del Parmigiano delle Vacche Rosse, ma vedo che esiste solo da 1991 che spiegherà perché... ormai diventiamo 'vecci' ;-).
Bravi, sono contenta del' innovazione e che avete salvata una razza e del buon gusto per futuri generazioni!
Beautiful part of Italy
😱‼‼‼Mind boggling‼‼‼
Very interesting! Thanks for sharing and educating us on this amazing cheese!
I love your videos so much. Thank you!!
How enlightening!! I knew it when I saw the teaser yesterday!!!😋💕
Thank you for sharing this with us! I love parmigiano reggiano!! ❤️
Thank you for sharing this video Eva and Harper, have a wonderful blessed day. Love all your videos it feels like dream come true especially learning about cheese..
Hello..great video..siete stupendi..parmiggiano reggiano..una meraviglia..B.Domenica a tutti è grazie..con amore dalla Sicilia..💕
The quality of every video🙌🏼
Feels like I’m watching a documentary
Video semplicemente stupendo.
Nuff said.
Loved this video! Thanks for taking us with you
This episode is awesome!
Ciao Eva Harper! This was such a great and instructive video 👍🏻. Thank you for sharing 🙏🏻🙂.
excellent video! totally enjoyed it!
Btw, with a somewhat different emphasis compared to earlier flippancy - sorry☺️ - it was really interesting to see the variances the tour showed with my previous understanding. Always thought they got branded rather than the outside markings coming from the mold which forms them - and the fact the salt goes in by osmosis. You really do learn something every day! Thank you guys👍😄
Mamma mia che nostalgia! I can't believe you made an episode in Reggio Emilia, I am originally from nearby there and now living abroad so anytime I go back visit my hometown I HAVE TO get some Vacche Rosse Parmigiano with me.
wawww Really love your video, km from indonesia and i just wanna say, Thankyou for your video.
Fascinating, well done guys, your host was very articulate and informed. I learned so much. Thank You!!
This whole video is a masterpiece learned so much an wow the work they put in to make this cheese
My favorite cheese too! Thank you for educating us! I found the host so charming!
Love documentary! great work ^^
Ciao Eva, pur vivendo nel paese del formaggio (Svizzera), parmigiano e grana rimangono i miei preferiti.
Outstanding; highly informative 🐮🐄🐮, rare opportunity to visit dairy 101 while entertaining. You two raised the bar with this one.
Grazie mille!
This was soo awesome!❤
That place is heaven on Earth!!!
Love love love your videos!
This was fantastic-thanks for doing it!! There is a cheese I’d like to see made, I don’t remember the name of it. My aunt from Cosenza, used to bring it on her return trips to America! It was a soft cheese with a hard skin, but the fantastic thing about it, was there was butter inside, that you could actually spread on bread!. We would go crazy over it!
Great episode guys
Looks very clean✅
Oh my goodness Harper and Eva this video was wonderful to watch and learn about how the cheese is made. I really enjoy watching how things are made. Big thank you ox to you both!!!! Harper I love you're sense of humor and Eva too! Lol! God bless you both!!!
That was so COOL!!! So glad y’all did the tour and educated us in the process! And the cows are even pretty. They’re a light red.
Thus was so awesome to watch! I Lione parmigiano reggiano cheese 😍
This is amazing, thank you for sharing! Buona Domenica❤
I only first encountered red cow parmigiano Reggiano In these different aging categories at Eataly this year. It was pricey so felt I had to learn more about it before I tried one to appreciate it more fully. Thank you for the tour. This is tremendous and I’m so happy to learn about it from you guys.
Found you just before some weeks and still love your videos. I'm currently learning italian and love Eva's pronounciation with her italian accent😀
Thank you so much for doing this video! I LOVE Parmigiano Reggiano! It is my all-time favorite cheese too! There is so much that goes into making this cheese. No wonder why it is so expensive! But like Eva, I too could live on it and nothing more and die happy! Great job, as usual! 👍🏻👍🏻👍🏻👏🏻👏🏻👏🏻
After watching your video, I just had to try this! I ordered a wedge online and it will come later this week. I can't wait!
Yay, we get to see how the best cheese is made!
That was fun to watch!!!
In 2011, we toured a PR production facility in Parma. There was no production going on but we saw all the equipment, clean and ready for use. The storage room was brimming with cheese wheels and the flavor of the cheese was incredible. Glad to be able to see the production in your video.
Thanka very mucha for the video. I learneda alota.
WOW so very interesting. Really loved learning all about Parmigiano. Please teach us about more authentic Italian secrets.
Great video and excellent trip to real parmigiano. Good job guys indeed.