We had a tour of the facility by a private guide from the Consorzio del Formaggio Parmigiano Reggiano. I will not rehash what I already blogged about, but thought I would supplement that blog with these photographs of the time consuming process and some commentary accompanying the photos.
After researching the process I understand why this cheese is as expensive as it is. But then, after seeing the rows and rows of cheese and learning that only 25-30 wheels are released each day, I appreciate even more how this is truly an artisanal cheese.
Enjoy!