Signor Bruno Monica checks the curds

Category: Travel Portraits


Photo and caption by Justin Watt

At the Consorzio Produttori Latte, one of over 400 independent caseificio in the Parmigiano-Reggiano Consortium, Parmesan cheese is made 7 days a week. Each conical copper kettle holds about 1,200 liters of milk, enough to produce two 40kg wheels of cheese. In the aftermath of the May 2012 Emilia-Romagna earthquake, in which over 400,000 wheels were likely destroyed, this portrait of cheesemaker Bruno Monica is a poignant reminder of the handmade nature of this king among cheeses.

Location: Parma, Emilia-Romagna, Italy


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