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The attention we pay to very typical cheeses
leads us to personally deal with the various processing phases
within our national territory. The images that follow illustrate
tours guided by the Messrs. Cravero, who for generations have
been selectors of the best cru of the King of Italian cheeses
Parmigiano Reggiano, from two producers. The first is a co-operative
situated in Rubier, in the Modenese; the second, in Reggiano,
is of much smaller dimensions - in fact, it is "fed"
on the milk of one sole cow!
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