Visitors 1535
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

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