A worker secures cheese curds to a beam in a vat used to make Parmigiano Reggiano cheese. One of the few photos I took on my trip to Northern Italy with my parents. This is about halfway through the process of getting Parmigiano Reggiano cheese ready for aging. These cheese curds will settle here again while sitting in the warm liquid. After they'll be squeezed into a mold and then sit in a salt water bath that forms the brine. The finest of this cheese will sit then for up to 4 years before being sold. In that time the cheese breathes and releases moisture. Become more crystallized, more potent, and changing flavor and texture.