The last part of our "gastronomic" tour of the Emilia Romagna region of Italy is, of course, the Reggiano Parmigiana, the famous Parmesan cheese. The undisputed Emperor of all cheese-dom. We visit a small, family-run business, and watch the process (nearly 1,000 years old) of separation from the whey and cream (which becomes butter). Then the individual wheels are shaped and destined for the storeroom for the three years of aging, before they are ready to be sold.
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