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>> it's a good sign if he's not saying anything. >> that's the best compliment anybody could ever have. [laughs] i'd like to think it's my culinary talent that made this dish so successful but my instinct is its paolo's cheese. that's delicious. i'm so glad that paolo saved this cheese from extinction. i defy anyone who tries pizzoccheri with bitto not to become a cheese outlaw.
Paolo ciapparelli has devoted his whole life to bitto, a 2,000-year-old type of cheese so expensive it was never eaten by those who made it. wow. and it became the local currency. each of these cheese wheels can cost up to $850, making it one of the most expensive cheeses in the world. >> wow. the secret to this extraordinary cheese is that it's made from the milk of cows that graze on alpine grass at different altitudes throughout the summer. >> can you tell by the smell?
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Lombardy is astonishing. within a few miles from milan, the landscape changes dramatically. it could snow every day as far as i'm concerned. here in the orobic alps, you're in a different world. different culture, different values, different pace. no milanese in a rush would have the patience to do what it takes to create the local culinary delicacy. in the village of gerola alta they are prepared to wait for more than a decade for their cheese to mature. paolo ciapparelli has devoted his whole life to bitto, a 2,000-year-old type of cheese so expensive it was never eaten by those who made it....
>> that's the best compliment anybody could ever have. [laughs] i'd like to think it's my culinary talent that made this dish so successful but my instinct is its paolo's cheese. that's delicious. i'm so glad that paolo saved this cheese from extinction. i defy anyone who tries pizzoccheri with bitto not to become a cheese outlaw.