Ep 3. Parmigiano Reggiano/Grana Padano - Italy

In this episode of Cheese Slices, host Will Studd travels to Italy to explore two of the country's most iconic cheeses: Parmigiano Reggiano and Grana Padano.

Studd begins his cheese journey in the city of Parma, where Parmigiano Reggiano has been produced for over 900 years. He visits a dairy farm where the cows are fed a strict diet of locally-grown grass and hay, which gives the cheese its unique flavor. Studd observes the entire process of making Parmigiano Reggiano, from the heating of the milk to the molding of the cheese wheels that weigh over 80 pounds each. Studd also learns about the strict regulations governing the production of this cheese, including the required use of specific types of milk and the aging process that must take place for at least 12 months.

Next, Studd travels to Mantua to explore the production of Grana Padano, which is made using a similar process to Parmigiano Reggiano. However, Grana Padano is generally produced in larger quantities and has a slightly milder flavor. Studd visits a dairy farm and a cheese factory to witness the production process firsthand, including the use of special equipment to break up the cheese curds and the branding of each cheese wheel to identify its origin.

Throughout the episode, Studd also highlights the cultural significance of these two cheeses in Italy. He visits local markets and shops where Parmigiano Reggiano and Grana Padano are sold, and talks to chefs who use these cheeses in traditional Italian dishes such as pasta and risotto. Studd also explains the importance of preserving these traditional cheese-making methods and the cultural heritage they represent.

Overall, this episode of Cheese Slices offers a fascinating glimpse into the world of Italian cheese, exploring the history, production process, and cultural significance of two of Italy's most beloved cheeses.