Credits: Unsplash
Only raw, unpasteurised milk is used in the production process.
Credits: Unsplash
The milk used must come from cows raised in specific Italian provinces.
Credits: Unsplash
The cows' diet is strictly regulated, consisting mainly of locally grown forage and grass.
Credits: Unsplash
The milk is poured into large copper-lined vats for curdling.
Credits: Unsplash
Rennet and whey are added to the milk to start the curdling process.
Credits: Unsplash
The curds are cut into tiny granules and heated to separate them from the whey.
Credits: Unsplash
The cheese is placed in round moulds and stamped with the official Parmigiano Reggiano marks.
Credits: Unsplash
The cheese must age for a minimum of 12 months, with some varieties ageing up to 36 months or longer.
Credits: Unsplash
Have you ever tried Parmigiano Reggiano?
Credits: Unsplash