Excellence into the Italian tradition

(..) the day after I went to Lodi without saying anything to anyone and I bought all the books he judged discount to countess Clementine, which he understood only italian. Bought also translated texts and was amazed to find them in a city like Lodi until then not seemed to me to be worthy of consideration if not for its excellent cheese which, for other, throughout Europe ungrateful called parmesan cheese. That the cheese comes not from Parma but from Lodi and so that same day add a comment to the item “Parmigiano”in the dictionary of the cheeses that i had to write and that then I gave up…

LODIGIANO – (..) the main product is the cheese, that there was manufactured well anciently and carry it on in Parma, and in Piacenza, which were the names of parmesan or Piacentino.
in 1650 the Codognesi (codogno’s people) focused all trade; note a Pier Francesco Goldaniga, which in 1750 Codogno trade from 35 to 40 thousand wheele of cheese (..)

PARMESAN CHEESE – In spite of the name under which is generally known, this cheese is not made in Parma, but in Lodi and its surroundings.
So his real name is cheese Lodigiano, or still cheese of Parmesan cheese.
It fosters much cattle around Lodi, and there eat more than thirty thousand cows for the production of this cheese.