Visitors 1496
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
I wrote a piece comparing the production of Parmigiano-Reggiano and Grana Padano here
Milk separation tanks
Milk left to curdle
Starting to break up the curd manually
Machine curd breaking/mixing
Switching curd cutting/mixing attachments
Lifting curd after capturing in muslin cloth
Curd rising to the surface
Securing curd in muslin
Securing curd in muslin and tying to bar
Cutting the curd into 2 pieces
© Henry Hoffman