We are the only people in Britain to hand select the Parmesan we sell.
We go to Italy every 2 months, touring the Apennines visiting dairies, always on the look out for a Parmesan experience. Parmesan is hand-made and varies with each day's production and at each dairy. It also changes as it matures, so hand selecting is an obvious thing.
As Parmesan is aged for such a long time a cheese iron is rarely used to take a sample: it introduces to much air into the cheese and damages the rind so we normally use a traditional Parmesan needle. The few crumbs of paste it pulls out are judged on their smell and texture.