Parmigiano-Reggiano Production

SANTA CROCE, ITALY - MARCH 26: Owner and head cheesemaker Claudio (L) and Igino Morini, a representative of the Consorzio Parmigiano-Reggiano, the state-sanctioned consortium responsible for ensuring that Parmigiano-Reggiano (Parmesan) cheese is made in the traditional way, inspect the identification markings on a day-old wheel of cheese at Caseificio Censi, the Censi family dairy, on March 26, 2017 in Santa Croce, a farming village near Parma, Italy. Italian Parmesan cheese is only made in "Protected Designation of Origin" areas from the unpasteurized milk of cows in that area which are given only hay or grass to feed on. (Photo by David Silverman/Getty Images)