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| | When in Parma, tasting tour is a must csmonitor.com |
 | | PARMA, ITALY – Our guide whacks the side of a wheel of Parmigiano- Reggiano with a metal hammer. |
 | | The name Parmigiano-Reggiano is applied only to cheese produced in the zona tipica belt of Parma: Reggio Emilia, Modena, Bologna, Mantua, and Cremona. |
 | | Though it is still made by hand today, as it has been for seven centuries, production has become an exact science, created by artisans, with the quality controlled by the government, and a consortium of 950 cheesemakers from 20,000 small dairies overseeing production. |
| www.csmonitor.com /2003/0917/p17s01-lifo.html (1126 words) |
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