Visitors 1561
Modified 15-Jan-08
Created 15-Jan-08
26 photos

The production of Parmigiano-Reggiano cheese at La Nuova Latteria Fontana, Rubiera, Reggio Emilia, Italy, 15th February 2006
I wrote a piece comparing the production of Parmigiano-Reggiano and Grana Padano here

Milk separation tanks

Milk separation tanks

Milk left to curdle

Milk left to curdle

Starting to break up the curd manually

Starting to break up the curd manually

Machine curd breaking/mixing

Machine curd breaking/mixing

Switching curd cutting/mixing attachments

Switching curd cutting/mixing attachments

Lifting curd after capturing in muslin cloth

Lifting curd after capturing in muslin cloth

Curd rising to the surface

Curd rising to the surface

Securing curd in muslin

Securing curd in muslin

Securing curd in muslin and tying to bar

Securing curd in muslin and tying to bar

Cutting the curd into 2 pieces

Cutting the curd into 2 pieces

Lifting out first piece (around 40kg!)

Lifting out first piece (around 40kg!)

Lifting our 2nd piece and placing in mold

Lifting our 2nd piece and placing in mold

Pushing curd into the mould

Pushing curd into the mould

The tank after the whey has been removed

The tank after the whey has been removed

Cheese is put in these metal forms for 24 hours

Cheese is put in these metal forms for 24 hours

The Parmigiano-Reggiano stencil that is placed around the cheese after first 48hrs

The Parmigiano-Reggiano stencil that is placed around the cheese after first 48hrs

The cheese is then put into salt water for around 20 days

The cheese is then put into salt water for around 20 days

The cheese is then kept in a warmer room for a few days

The cheese is then kept in a warmer room for a few days

The cheese is then stored in an aging room for at least 12 months

The cheese is then stored in an aging room for at least 12 months

This is 1 month old cheese

This is 1 month old cheese

Categories & Keywords
Category:Travel and Places
Subcategory:Europe
Subcategory Detail:Italy
Keywords:Emilia Romagna, Italy, Parmigiano-Reggiano, Reggio Emilia, Rubiera, cheese, formaggio, parmesan