The May 20, 2012 earthquake in northern Italy seems to have affected cheese production.

According to reports by Reuters and others, the damage to the agricultural sector was about 200 million euros, especially the production facilities of Italy's leading cheeses Parmigiano Reggiano and Grana Padano.

Dairy cows that produce milk for cheese are also dead or upset, and their productivity and quality are declining.

Parmigiano Reggiano is made from a mixture of milk that has been squeezed the day before and left overnight to remove the separated milk fat, and milk that has been squeezed that morning, and can only be manufactured once a day. It is completely drained and aged for 18 to 36 months, and for longer ones for more than 5 years.

Grate and sprinkle on pasta, or soak in balsamic vinegar as a lump and eat.

"Parmesan" in Parmesan cheese is an English translation of "Parmigiano", that is, Parmigiano Reggiano is Parmesan cheese.

Grana Padano is a cheese made in the Po river basin that is similar to Parmigiano Reggiano.

I'm reluctant to talk about cheese in the earthquake that killed both humans and cows, but I pray for the recovery of Parmesan cheese.