Two milking processes for a unique taste
To make Parmigiano Reggiano, each day we combine the milk obtained from two different milking sessions, respectively performed in the morning and on the previous night, and we mix them into large copper cauldrons (caldere). We only add whey and natural rennet to the milk; then we break the curd into small granules, we cook it and we let it rest until it sinks on the bottom of the cauldron; once ready, we pick it up, split it in two parts and wrap each one of them into a linen cloth. Each part is then placed into a mould, meant to give the cheese its characteristic wheel shape, and provided with a casein plate bearing all the information necessary to ensure the traceability of the cheese. Then, the wheels spend several days immersed in a solution of water and salt. The salt is absorbed slowly, it adds more flavour and helps the preservation process. Once the salting process is complete, we pull the wheels out of the solution, let them drip for a whole day and then move them to the warehouse.