We were getting lots of love for Carlo Guffanti breaking open a whole parmesan cheese in our visit to Guffanti Formaggi, so I decided to post an extended vid on the entire process – it’s long, but totally worth it to hear all of Carlo’s gems of knowledge and get warm fuzzies from his absolute love and respect for the cheese.
It’s actually a wheel of Trentingrana – a parmesan-style cheese that’s from Trentino. The quality of Trentingrana is tightly controlled by appellation law, which states that it can only be made with raw milk from cows grazing on pastures or hay (silage is banned). We’ll be bringing you a short vid on Trentingrana as part of season 2, so stay tuned!