IwaTanI.org
About IwaTanI.org
We spent one night in Parma, of which the highlight was the tour of the parmigiano-reggiano cheese factory. The particular one that we saw was run by a consortium of 4 or 5 farms, which provided the milk from a very particular kind of grass-fed cow. I think Kathleen summed it up best: no wonder the real stuff is so expensive. The factory is run by a team of four, of which two are working at any one time. They work from 3 a.m. until 8 p.m.