“If this profession has taught me anything, it’s patience. I’ve dedicated 57 years to it- it’s an art. I’ve created, aged and inspected thousands of wheels of Parmigiano Regiano, each one unique. Over the years I’ve worked for several producers in the region, but none quite like this one. Their passion and commitment to making a better product is apparent in everything they do. It’s simple really, if you’re going to make something, make it the best you can.”