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.

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[–] 1 point 2 hours ago

Lemmy is getting way too full of Bologna these days. Every post is super cheesy.

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  • [–] 2 points 3 hours ago

    I wonder if you can find a bologna making tour outside of Cheese.

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  • [–] 25 points 8 hours ago (5 children)
  • [–] 23 points 8 hours ago (4 children)

    I use to work in a place like this in Alkmaar back in '89.

    First thing we did at the start of the day was taking the cheese from the shelve, put the cheese on the cart, turn the cheese around, put layer of wax on the cheese, put the cheese back on the shelve.

    Then came the exciting part, take the next cheese from the shelve, put the cheese on the cart, turn the cheese around, put layer of wax on the cheese, put the cheese back on the shelve.

    All day long.

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  • [–] 15 points 7 hours ago (3 children)

    Did you get to wax off too? Or was it only wax on?

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  • [–] 1 point 4 hours ago

    I wish I will have similar chance at some point! So cool.

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  • [–] 7 points 8 hours ago* (3 children)

    Ant good cheesy smells or did it all just smell of clean industrial stuff?

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  • [–] 7 points 8 hours ago

    Neato. As my 600lbs (something like 40 grams but I don't know I'm not metric) mother told me: Ah lock chuh-eese, which is her way of saying "I like cheese."

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  • [–] 1 point 6 hours ago

    My first thought is i don't want to be anywhere near that warehouse during an earthquake

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  • [–] 2 points 7 hours ago

    It probably smells amazing in there.

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