Italy's Parma retains traditional method of making Parmesan cheese

The traditional method of making Parmesan cheese only from cow milk and salt, launched 900 years ago, continues in Parma, northern Italy, as seen in this photo taken on May 4, 2015. The name Parmesan is protected by the European Union scheme of geographical indications on which Japan modeled its own GI system put into effect on June 1. (Kyodo) ==Kyodo

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ILEA000047268

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2015/6/17 11:48:37

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Kyodo / Kyodo News Images

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2874 × 2184 pixel

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