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Cheese Underwater
Do you like this story?
Life began in the ocean then slithered onto dry land. Parmigiano-Reggiano kind of recapitulates that journey...
The cheese is born in jacuzzi-size vats of milk, where the curd is separated from the whey. Then the globes of curd are put into forms and sent for a 20-day snooze in saltwater (made with Sicilian sea salt) to temper them and do other necessary things on their way to becoming "the king of cheeses," as the Italians say.
Location: Caseificio Santa Lucia, in the Appenine Mountains south of Modena, Italy.
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