This photograph shows a one-kilogram wedge of Parmigiano Reggiano freshly cut at a traditional dairy in the Parma countryside. Large wheels of Parmigiano Reggiano are typically aged for many months before being opened and portioned, revealing the cheese’s characteristic golden color, granular texture, and natural crystals.
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Seeing a full wheel cut by hand is often one of the most memorable moments for visitors, as it highlights both the scale of production and the craftsmanship behind this iconic cheese. Experiences like this are commonly included in a guided Parma food tour, where guests visit dairies, learn about aging and quality control, and taste Parmigiano Reggiano of different maturations.
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