The milk from the evening milking is poured directly
into small trays in the cheese-making building and left to rest overnight. In
the morning, this milk is partially skimmed and mixed with the morning milk and
then is poured into a copper kettle, where it is carefully heated. The rennet
is then added to encourage curdling, although no additives can be used to aid
fermentation when making Parmigiano Reggiano.
The curds are poured into wheel-shaped forms. Everyday about 6,000 litres of milk
are made into ten of these wheels.
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The cheese is then ready for salting: that is, immersion in salt-brine for 20 days during which the cheese is turned daily. The whole wheels are then accommodated in the farm's store, which has the right air and humidity levels for the cheese to remain there for 24 months whilst ripening. During this time it is nurtured like a fine wine until it becomes pale golden with a slightly granular flaky texture and a nutty, mildly salty flavour. We sell our cheese in handy sized pieces in heat-sealed packs. It should be kept refrigerated and once opened, it should be wrapped tightly in foil. It will keep for at least a month. |
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Parmigiano |
Outstanding vintage organic
cow's milk Parmesan (Please specify weight on order). |
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