"A view of the Credito Emiliano bank temperature-controlled vault stacked with aging Parmesan cheese in Montecavolo, near Reggio Emilia, Italy, Thursday Aug. 20, 2009. Row upon row of 39-kilogram (85-pound) wheels of straw-colored Parmesan cheese, stacked some 10 meters (33 feet) high at a secure warehouse, age for as many as two years under the care of bank employees trained in the centuries-old art of Parmesan making. Parmesan producers to pump cash into their business by using their product as collateral while it is otherwise sitting on a shelf for the long aging process. While the mechanism was not born out of the current economic crisis, dating rather from Italy's post-World War II years, producers say it is ever more important because it ensures that credit keeps flowing during otherwise tight times."
Photo credit AP, via Seattle PI (text), via Found Here.
paremsan --> parmesan
ReplyDeleteFixed. Thanks!
ReplyDeleteI think it makes perfect sense. I mean have you ever tasted a real high quality parmigiano reggiano? It's way better than money.
ReplyDeleteHere's a fun article you might like on the topic: http://onthebutton.wordpress.com/2009/08/27/name-cheese-bank/