by Alessandro Sala

The Italians have never been shy when it comes to claiming culinary superiority, so it's not surprising that they casually refer to Parmigiano-Reggiano, those massive wheels of aged cow's milk cheese produced in central Italy, as "the undisputed king of cheeses".

Lovers of French triple crèmes, English blues, Spanish sheep's milk, and Swiss cave-aged creations might dispute the coronation, but one thing is absolutely certain: no cheese is more vital to the entirety of a cuisine than Parmigiano is to Italian food.

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Source: http://roadsandkingdoms.com/