What is mountain Parmigiano-Reggiano cheese?

We add the evening milking skimmed milk to the morning milking whole milk, then we pour everything into the typical upturned bell shaped copper cauldrons.

The curd is then broken into small granules by means of an ancient tool called spino

A slow heating process starts, reaching up to 44°, after which granules sink to the bottom of the cauldron, to become one compact mass.

After about 50 minutes, the cheese mass can be removed.

The cheese mass is cut into two parts, which will later become cheese wheels.

Each wheel is turned by means of the cloths, so that it can fit the mould.

At this point, the cheese in the muslin cloth is moulded to its final shape with a special tool called "fascera", in which it remains one day long.

A casein label is applied to each wheel, so that they can be recognised and tracked by their unique and progressive number.

Weights are placed on the wheels to expel all the exceeding whey.

The wheel is left to drain in a steel belt

Three days after production, the wheels are soaked in a water and salt solution, ending the production cycle in less than a month time.

The wheels are later taken to the warehouse, organised in long raws and left to rest on wooden planks.