Affineur and cheese-whisperer Carlo Guffanti shows us the only way to break open a Parmesan. Carlo explains to the cheese how it will be broken, and the cheese agrees. Meanwhile downstairs in the caves, Giovani gives Alison a few tips on affinage. This episode sees Alison travel to the beautiful Lakes District of northern Piedmont and meet the wonderful people at... Guffanti Formaggi
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