A little while back in 2012 we set off for Emilia-Romagna to discover just how they make the region’s famed Parmigiano Reggiano AKA real Parmesan cheese.
After visiting a dairy and shooting around half an hour of footage, upon returning to Canada the digital files vanished into the ether of the myriad Good Food Media network drives, only to be unearthed last week. After a little fiddling around with the media, and the addition of an admittedly lo-fi voiceover, we came up with the following.
We hope you enjoy this insight into the production of one of Italy’s most well-known cheeses.
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Edinburgh-born/Toronto-based Sommelier, consultant, writer, judge, and educator Jamie Drummond is the Director of Programs/Editor of Good Food Revolution… And he seriously apologises for the sound quality. He’s off to purchase a new mic this afternoon…