Reggio Emilia, Italy
Parmigiano Reggiano cheese is cured for a minimum of 12 months, and most of it spends at least some time in this warehouse. The cheese is so valuable that many dairies can take out a bank loan on the value of their stored inventory. This warehouse holds approximately €150 million of cheese and moves 1.3 million wheels per year. An average wheel spends four months here, among other warehouses. The warehouse manager explained that the Mediterranean philosophy is to continue a tradition of food with a particular characteristic, rather than turning it into a commodity.
