View image in fullscreen One of the dairy farms supplying milk for the production of parmigiano reggiano (Reggiolo, Reggio Emilia). View image in fullscreen The production of parmigiano reggiano inside the San Girolamo dairy. View image in fullscreen The stamps used for marking parmigiano reggiano inside the San Girolamo dairy. The case for Alai and his fellow parmigiano reggiano producers is somewhat unique as the agreement simply meant they reverted to the same duty paid since the mid-1960s. Parmigiano reggiano and Gruyère hail from a similar heritage, and while they are friendly rivals on the cheese competition circuit, their taste, texture and culinary uses clearly distinguish them in the market.
