Cheese making tour outside Bolongna.

Fresh into the molds

Tried 12 month, 24 month, 36 month, and 60 month aged Parmigiano. I’m a fan of the 36 with some honey as table cheese.

you are viewing a single comment's thread
view the rest of the comments
[–] 2 points 10 hours ago

It probably smells amazing in there.

  • source