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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
Lifting out first piece (around 40kg!)
Lifting our 2nd piece and placing in mold
Pushing curd into the mould
The tank after the whey has been removed
Cheese is put in these metal forms for 24 hours
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 kept in a warmer room for a few days
The cheese is then stored in an aging room for at least 12 months
This is 1 month old cheese
© Henry Hoffman