This map hangs on the wall of my local cheese shop.
It shows the "zone of production" for Pamigiano-Reggiano cheese. This includes the provinces of Parma, Reggio-Emilia, Modena and parts of Bologna and Mantua. The map has lots of nice quaint details but is also more geographically accurate than many pictorial maps.
According to Wikipedia, a combination of the morning's whole milk and the previous evening's skim milk are heated in copper vats, as in the detail above. The cheese is cooled, put into a wheel form and washed with brine. It is then aged for 12-30 months before it can be sold in town.
Or worn on your head -
- though Packers fans seem to prefer Swiss.
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