The Best Places to Eat and Drink in Italy's Emilia-Romagna Region
"An official dairy where visitors can watch artisans produce Parmigiano Reggiano using traditional methods — gathering and splitting curds into unwieldy 90 lb wheels — and tour a maturation facility often dubbed the 'cathedral of cheese,' where towers of wheels rest for at least a year and some are aged 45 months or more until they become dry, crumbly, and intensely umami." - Alexandra Owens
