Michelle recently took an educational trip to Italy to learn about cheese and foodstuffs. On Saturday Jen and I got the trip review, complete with epic pictures and videos.

Perhaps most striking was the parmesan factory. Check out the insanity:



Those cheese wheels are HUGE. They are about the size of a small tire and during the forming process take two people to lift before being split into this size. Each wheel is checked by a professional hammer guy* who knocks all over the place with a tiny hammer to determine if there are any voids in the cheese. Anything that’s deemed less than perfect is cut up and sold in a smaller form.

The wheels are aged for two years before being sold.

We did a quick guesstimate based off the height and length of these rows. Our estimate? 21,000 wheels of cheese in this facility.


*best job ever

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