1.3 Parmigiano Reggiano and Grana Padano -- Italy

Italy's big cheese is still made by hand in giant copper cauldrons, just as it always has been. In this episode Will meets the Biemme family, which has been making Parmigiano Reggiano in their farm for four generations, and learns about the extraordinary steps they take to control production. He visits the farm and maturation rooms before meeting the Cravero family, who have been selecting and ripening this wonderful cheese since the 1890s. Finally, he investigates Parmigiano Reggiano's popular cousin, Grana Padano.

Category:

Howto & Style

Tags:

• food
• cheese
• wine

[Cypeq]

@azandhind4eva actually its very delicate, creamy and balanced as hard cheese goes. It's also the most expensive one : /

[azandhind4eva]

i have not tasted it sadly...i live in a country which has not woken up to foreign cheese...so is this slightly sweet variety?..can anyone describe it!.

[rosakullstrom]

thank you a wonderful cheese

[opeth2009]

is the american stuff just a poor imatation of this? and if it is is perrcorino romano any good?