Parmigiano Reggiano has been made for centuries in one area of Northern Italy, the rolling hills and green pastures comprising Reggio Emilia, Parma, Modena and portions of Bologna and Mantua. Only there are the conditions ideal—a combination of rich countryside and cool climate—to produce the only cheese in the world that can be called Parmigiano Reggiano. Typical of this region steeped in food culture and tradition, the cheese is made in small batches using artisan methods, often passed down through families from generation to generation.
Problem 2: You think burnt milk on the inside of a pot is bad? How many of you have ever had to clean burnt milk all over your stovetop? Chances are, if you've ever heated milk in your life, this has happened to you. As milk heats, the proteins and fats on the top surface begin to coagulate, forming a sort of "raft" on the surface. Once it starts getting close to its boiling point, water vapor forms, getting trapped underneath this raft. As soon as enough pressure has built up, the raft goes the only way it can: up and over . This tipping point can occur in a matter of moments, and in fact, it has been independently proven by several renowned chefs and scientists that milk will only boil over when your back is turned.