Parmigiano-Reggiano Tapping Masters: A Centuries-Old Craft

In Emilia-Romagna, Italy, 37-year-old Alessandro Stocchi apprenticed under 81-year-old Renato Giudici to learn the art of Parmigiano-Reggiano tapping (battitore). This ancient craft isn't taught in formal courses; Alessandro learned through three years of hands-on experience, assessing each wheel of cheese. The tapping master requires immense responsibility and skill, as any mistake can damage the precious cheese. This craft, passed down through generations, remains unchanged for two centuries, demonstrating a commitment to tradition.