2. • Parmigiano-Reggiano or Parmesan cheese, is a hard,
granular cheese.
Named Areas of Production , which includes the provinces
of Parma , Reggio Emilia , Bologna (only the ' slot- west of
the Rhine river) , Modena ( all in Emilia - Romagna ) and
Mantua ( Lombardy, but only the area south of the Po River
) , Italy .
3. • Parmigiano-Reggiano is made from
unpasteurized cow's milk. The whole milk of
the morning milking is mixed with the
naturally skimmed milk of the previous
evening's milking, resulting in a part skim
mixture.
4. • This mixture is pumped
into copper-lined vats
Starter whey is added,
and the temperature is
raised to 33–35 °C Calf
rennet is added, and the
mixture is left to curdle
for 10–12 minutes.
5. The curd is then broken up mechanically into small pieces
(around the size of rice grains). The temperature is then
raised to 55 °C with careful control by the cheese-maker.
6. • The curd is left to settle for 45–60 minutes.
The compacted curd is collected in a piece of
muslin before being divided in two and placed
in molds. There is 1100 l of milk per vat,
producing two cheeses each
