1. Milk delivery
Milk for Parmigiano Reggiano is collected twice a day: in the evening and in the morning.
Evening milk is poured into special, large vats (“affioratori”) so the cream will naturally come up during the night. Fatty cream is skimmed from whole milk and used to make butter.
2. Milk processing
The processing of milk into Parmigiano Reggiano is carried out in three phases:
- “SPINATURA” (CLUMP BREAKING)
3. Parmigiano Reggiano shaping
On the day of their creation, wheels are flipped twice, and each time the wet cloth is replaced with a drier one that will absorb more moisture. After that, the cloth is finally removed and the wheel fitted inside a piercing Teflon mould issued by the Parmigiano Reggiano Consortium.