Understanding cheese – A visit to a Parmiggiano-Reggiano workshop

The taste of cheese curd changed my life.

I had been well-trained in the art of composing a cheese board: combine fresh with aged cheeses, cow milk with goat and sheep, soft textures with firm, subtle aromas with pungent. Add wine. Achieve satisfaction. I was even getting rather proficient in remembering the curriculum of particular cheeses: this one from high mountain ranges, covered in luscious pastures, that one from craggy hills where sheep roam freely nibbling on wild herbs. But I hadn’t yet quite understood cheese.  Continue reading