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Production stages.
The first production stage involves obtaining the raw material - milk. This is supplied by local farmers and conveyed in steel churns directly to the vats, inside the Molinazza facility.
The already carefully selected and controlled milk is heated and kept constantly moving by means of a mechanical arm which helps the manual movements of the dairyman.
The next step is to add the starter whey, which curdles the raw material.

The rotary movement inside the vats lasts a few minutes. The dairyman uses a long whip-like instrument to agitate the bottom and determine the achieved level of consistency with his hands and a ladle. After a short time, the curd finishes cooking. The curd is allowed to rest for an hour on the bottom of the vat and is then collected up in muslin sheets.
The sheets hold the curd which is shaped into cheeses by means of cylindrical moulds while still soft.

After the muslin sheets have been changed several times, these are finally removed and a plastic belt imprinted numerous times with the Parmigiano-Reggiano name, plant number and month and year of production is put around the cheese. The imprint takes hold on the rind to indicate and protect what is a unique and completely handmade product.

After about two days, the wheel is put into a brine bath to absorb salt and then transferred to an aging room. Aging lasts either 12, 24 or 30 months. During this period of time, the Parmigiano-Reggiano is regularly inspected to ensure its perfect quality.

The Parmigiano Reggiano production cycle is very complex. We have tried here to summarize the main stages of what is a difficult and loving trade performed by the dairyman with the help of a qualified and professional team.
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