Here at CEA Florence, I am taking a class about the Food and Wine Culture in Italy. Our
class had a field trip to Modena which is in the Amelia Region.
This is where you can ONLY find Parmigiano Reggiano because it is only allowed to be made Modena. We got to learn about the whole process and how tedious it is to create Parmigiano Reggiano. The cheese must age for one year before it can be inspected to be passed as Parmigiano Reggiano. After that, it must age at least 18 months before it can be sold.
class had a field trip to Modena which is in the Amelia Region.
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| Cheese making is an art |
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| Liternal Cheese cloth |
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| The cheese packaging is basically functional art |
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| Look at this beautiful specimen |
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| Cheese hammer? |
This is where you can ONLY find Parmigiano Reggiano because it is only allowed to be made Modena. We got to learn about the whole process and how tedious it is to create Parmigiano Reggiano. The cheese must age for one year before it can be inspected to be passed as Parmigiano Reggiano. After that, it must age at least 18 months before it can be sold.
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| Bless this woman |
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| A true artist |
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| Parmigiano Reggiano in the making |
Each reel has its own unique code. This code allows us to be able to remove the cow's batch of milk easily if the cow happens to get sick. We also got to taste various aged Parmigiano Reggiano cheeses. My favorite was the 22 month aged cheese because it had more of a sharp kick to it.
Haley H. is the Fall 2017 MOJO Photographer and international intern in Florence, Italy. She is currently a Junior studying Photography at University of Arizona.