Where is the Olive Oil Company in Netflix’s ‘Salt, Fat, Acid, Heat’? | Eater
"At the artisanal cheese-making consortium led by Mauro Montipo and Tania Barbieri, visitors taste Parmigiano-Reggiano made from the milk of rare red cows and sample wheels aged 24, 36, and 40 months; the youngest provokes an emotional response, and the cheeses grow noticeably more powerful and complex with age, illustrating how special-breed milk and extended aging produce distinctive, intense flavors." - Chris Fuhrmeister
