Category: cheese

The Atchison Weekly Globe, Kansas, December 24, 1908

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The Brattleboro Daily Reformer, Vermont, March 24, 1916

The Morning Call, Allentown, Pennsylvania, August 10, 1934

Shelbina Democrat, Missouri, February 8, 1905

In Italy there’s a special tier of Parmesan cheese called Parmigianino Reggiano that is considered to be so valuable that it has its own (privately-owned) bank. The bank, in one form or another, has been around since the Medici Era. Here’s how things work: it can take more than 3 years for the cheese to cure. And during that time, cheesemakers still need to be paid, cheesemaking buildings still need their heating bills paid, et cetera. So while the cheese is curing, this special bank will hold it in a special, air-conditioned vault and the cheese’s owner can take out a loan against it. The loan can keep the cheese making going while the  Parmigianino Reggiano gets perfectly aged and ready for the big time. When the loan is paid off, the owner gets the cheese back and can sell it for a premium.

The cheese contained in the Parmesan vault is valued in excess of $100 million. Although there is top-notch security, the bank has been robbed three times in the past, because c’mon, their vault is both valuable and delicious!

Green Bay Press-Gazette, Wisconsin, July 30, 1921

The Topeka State Journal, Kansas, July 8, 1907

The Topeka Daily Capital, Kansas, September 28, 1907

The Topeka Daily Capital, Kansas, November 1, 1904

The Springfield Leader, Missouri, October 30, 1930