The Foodie: The obsession began on April 4, 2007, back in Parma, Italy. Parma’s in Emilia Romagna, the region south of Milan and north of Florence where Parmigiano Reggiano and Prosciutto di Parma are made. One of the things that makes Prosciutto di Parma so buttery is they feed the whey left from the production … More King of Cheese, part one