Aging Parmigiano Reggiano Cheese In The San Silvestro Cooperative In Castelvetro Di Modena, Italy. Editorial Photo

Pictured is aging Parmigiano-Reggiano cheese inside the San Silvestro Cooperative in Castelvetro di Modena, Italy. Since 1975 they have produced Parmigiano Reggiano, Ricotta, and Caciotte cheese and butter for wholesale and retail sales at this location. Parmigiano-Reggiano is a hard, dry cheese made from skimmed or partially skimmed cow's milk. It has a hard pale-golden rind and a straw-colored interior with a rich, sharp flavor. Parmigiano-Reggianos are aged at least two years. The facility welcomes visitors for tours and tasting of the delicious cheeses.