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
Subscribe to Nat Geo Traveler
Available in print and for iPad®! See destinations come alive with 360-degree photos, videos, and more!