It’s a reasonable question to ask why, since all cheeses are made from the same ingredients—cow, ewe or goat’s milk—are there such myriad differences among the thousands of types from so many countries.  

To find out why Parmigiano Reggiano is un-reproducible anywhere but around Parma, I asked Nicola Bertinelli, a producer and President of the Parmigiano Reggiano Consortium about the cheese’s uniqueness.