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,
00:24from cow to aged cheese wheel.
00:28Hi. Hi, hi, hi, hi, hi. Oh, my goodness.
00:32This cheese is one of our treasures because it's the 7th century
00:36that 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.
00:44You guys are pretty.
00:47They stay outside, winter and summer.
00:49They have a lot of water. They have a fan. They have brush.
00:52And this is another secret,
00:55because 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.
01:08And this is my treasure.
01:10It's like when you have a baby, and the baby is parmigiano-reggiano.
01:14The cheese man, with the movement, he will start to create the typical shape
01:19of the parmigiano-reggiano in the beginning.
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.
01:35Okay, 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. Look at that beauty.
01:50Okay.
01:52That is so good.
01:54Good job.
01:57So there's another amazing kind of cheese that's not parmigiano-reggiano,
02:01and it's called pecorino toscano.
02:03It's made out of sheep's milk, and it's a little bit sharper,
02:05but it's just as versatile as parmigiano.
02:08You can eat it on its own. You can put it on pasta.
02:10You can put honey on it. I 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,
02:20but the process has remained the same for centuries,
02:22turning sheep's milk into something magical.
02:25They're pumping all of this, like, hot curd milk through this big pipe.
02:31So now the cheese looks like it's getting massaged with salt
02:35after its sauna and its little cool down.
02:38You know, before the people was really poor,
02:42so making cheese was a good way for saving milk
02:48and have something to eat for a lot of time.
02:51Yeah.
02:51So it started this way, then now we eat with the tajasque olives,
02:56with the honey.
02:57Yeah, we're very lucky.
02:57Something more elegant and something more 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
03:22into an incredibly soft and exquisitely creamy cheese pillow of goodness.
03:35You?
