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.

    • kindenough@kbin.earth
      36·
      19 days ago

      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.