00:01Raise your hand if you love cheese.
00:03Yeah, that's what I thought. Everyone loves cheese.
00:06I personally have had dreams about cheese, and I'm not even joking.
00:09And the cheese king of my heart, Parmigiano-Reggiano.
00:16I travel to Matteo Panini's family-owned organic farm in Modena,
00:20where he makes the perfect Parmigiano-Reggiano, all by hand, from cow to aged cheese wheel.
00:27Hi. Hi! Hi, hi, hi, hi, hi. Oh my goodness.
00:32This cheese is one of our treasures because it's the 7th century that this cheese is made in this area.
00:38Oh, wow.
00:38So it's one of the oldest cheese in the world, probably.
00:41Look, they're so brushed. They're so beautiful. You guys are pretty.
00:46They stay outside, winter and summer. They have a lot of water, they have a fan, they have brush.
00:52And this is another secret because here is what we call Unifed.
00:58It's like to have pasta, meat, dessert in the same plate.
01:05This is our normal pot. It's a copper pot. And this is my treasure.
01:09It's like when you have a baby, and the baby is Parmigiano-Reggiano.
01:13The cheese man, with the movement, he will start to create the typical shape of the Parmigiano-Reggiano in the
01:21beginning.
01:21Ah, cool. Amazing.
01:26In 100 grams of cheese, that is like this, you eat 143% of calcium that you need every day.
01:34So it's good for you.
01:35Yes.
01:36Okay, Eletra, now we are doing the hammering test control.
01:41Thanks to this experience, and the sound is like an X-ray machine.
01:46Okay.
01:47Que bello.
01:48Look at that beauty.
01:52That is so good.
01:54Good job.
01:57So there's another amazing kind of cheese that's not Parmigiano-Reggiano, and it's called Pecorino Toscano.
02:02It's made out of sheep's milk, and it's a little bit sharper, but it's just as versatile as Parmigiano.
02:08You can eat it on its own, you can put it on pasta, you can put honey on it.
02:12I mean, it's delicious.
02:13This factory is where some of the best Pecorino in the world is made.
02:18The tools and technologies are modern, but the process has remained the same for centuries, turning sheep's milk into something
02:24magical.
02:25They're pumping all of this, like, hot curd milk through this big pipe.
02:30So now the cheese looks like it's getting massaged with salt after its sauna and its little cool down.
02:38You know, before the people was really poor, so making cheese was a good way for saving milk and have
02:49something to eat for a lot of time.
02:51Yeah.
02:51So it started in this way, that now we eat with the tajasque olives, the impone, something more elegant and
02:58something special.
03:00But the cheese started with this.
03:04Remember how I said Parmigiano-Reggiano was the cheese king of my heart?
03:08Well, I forgot about my other lover, mozzarella.
03:11But this particular kind of mozzarella comes from Buffalo.
03:14And it's pretty damn special.
03:16This breed came from India about a thousand years ago.
03:19And it was Italians who figured out how to turn their milk into an incredibly soft and exquisitely creamy cheese
03:25pillow of goodness.
03:26In the word that is.
03:30I believe you had a lot of snow, you know, it's a pretty good problem.
03:44You can see it.
03:44I did.
03:45I did.
03:45I did.
03:46But I did.
03:47I did.
03:47I did.
03:48I did.
03:48I'm doing a little bit of thought.
03:52My big one is.
03:52It's a little bit of a debate.
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