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raw milk. >> how long has that aged? >> one year. parmigiano, reggiano. and now we crush. >> yes. >> wow. sorry. >> it's good? >> it's really good. yeah. it's just smoked. >> yes. >> slightly. >> yes. >> not really. >> not much. >> no. >> not much. >> but it's different. >> but it's a memory for the cheese. >> yeah. it's very interesting. okay. let's go make this thing. >> it's heavy. >> yeah. i mean, you get a hernia. wow. who knew it could be so dangerous making pesto. >> dish of the day. pesto with trinete. a typical genovese pasta .