You must say "making of" instead of "production" related to Parmigiano Reggiano Parmesan Cheese because it is "made" (and not simply "produced"), today like 8 centuries ago, with the same genuin ingredients: the precious milk of this region, the fire and the rennet, ancient methods, art and knowledge of the dairyman.

Only natural whey culture is permitted as starter, together with calf rennet. The only additive permitted is salt. Ageing lasts on average two years. The cheese is made every day, therefore it has a variability which represents the fruit of nature.

A foundamental distinction
It is at this stage that the real difference between Parmigiano-Reggiano and other cheeses appears. The imitations so often lumped together under the generic term "parmesan" are industrial, mass products turned out in vast mechanised plants using technical processes which cut production costs at the expense, as every gourmet knows, of the "heart" and flavours which only the artisan's respectful handling and nature's patient maturing can guarantee.

Making of parmigiano reggiano
The product is kept in a wooden box called "fascera" for the "Cooling and drying" stage.

"Cooling and drying" stage

Then follows the "Salting stage", in which the cheese is sunk in saturated brine at 16-18° C for 20-25 days.

the Salting stage

The next stage is the "Aging". After a short exposition to the sun, the cheese is brought to the "cascina", the store in which the first aging takes place, and put on wooden boards and continuously monitored. At the end of the year the parmigiano-reggiano is put in other storehouses to continue the aging, which takes usually two years.

Our store
The aging takes place in our cheese factory.

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info@latterianuovamandrio.it