✨🧀Cheese magic in Parma 🧀✨ Did you know that Parmigiano Reggianno is referred to as the "King of Cheese"? While a lot of parmesan in North America is not actually Parmigiano Reggiano, you'll know you've got the real deal when you bite into the delicious Italian hard cheese. Foodism checked out a factory in Parma, Italy to discover how it's made and learned a few cheesy facts along the way: 🧀 Milk, salt and rennet is added to these big vats 🧀 When the curds have formed and it's time, workers lift and shape the cheese into a giant ball. This is then split into two wheels of cheese 🧀 After chilling in a salt bath, Parmigiano Reggiano is aged for a minimum of 12 months (often longer) 🧀 It can only be made in the following five Italian provinces: Parma, Reggio Emilia, Modena, Mantua and Bologna 🧀 Once the cheese is quality-assured, it's given an official DOP designation. Look for the stamp on the rind so you know your cheese is the good stuff 🤌 @maverick_pov @parmigianoreggiano #parma #parmigianoreggiano #cheese #italianrestaurant #pasta #instafood #foodie