Unlike the New York Times’ infographic on extra-virgin olive oil that I commented on some time ago, I really enjoyed their infographic last week.

It simplifies some of the concepts behind one of the greatest Italian cheeses — often nicknamed il re dei formaggi, or the king of cheeses: Parmigiano-Reggiano.

However, here are a few important points that the article missed.

One Response to Seven things the New York Times didn’t tell you about Parmigiano-Reggiano
  1. […] And, of course, use great extra-virgin olive oil and Parmigiano-Reggiano cheese (here is how to choose the best quality Parmigiano cheese). […]


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