Introduction
Video
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The milk produced in the area of origin undergoes an artisan process that is entrusted to the skills and passion of cheese masters. The result of a thousand years of expertise and culture, the choices made by the cheese masters are fundamental in the production of Parmigiano-Reggiano, since craftsmanship is one of its distinctive features. In fact, every cheese master must “interpret” milk every day and turn it into cheese by favoring and enhancing the distinctiveness of its indigenous micro flora.
The milk is used raw, without undergoing any heat treatment, and since the use of additives is not allowed, the cheese obtained is completely natural.
Parmigiano-Reggiano is made using the milk from two milking, delivered separately to the dairies, in the evening and in the morning.
The milk obtained in the evening is poured into large basins to rest through the night and allow the fat to rise naturally to the surface. In the morning, the milk is skimmed by removing the layer of cream on the surface. This is then poured into the typical inverted bell-shaped copper cauldrons where it is mixed with the whole milk from the morning milking, immediately after its arrival at the dairy. This is why Parmigiano Reggiano is a semi-fat cheese.
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