Parmigiano-Reggiano

After Modena, our next stop was Parma, where we toured a Parmigiano-Reggiano cheese factory. Only the milk from local cattle fed without the use of silage (fermented feed) is used. Each vat of milk produces just 2 wheels of cheese. The wheels are marked, immersed in a salt solution and then allowed to mature on wooden tables for a minimum of 12 months. I prefer maturation of 24 months because the granules are perfect at this stage. Beyond that time, the granules make the cheesy too crumbly and not as smooth as that found in the 24-month cheese.

 

 

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