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Margaret Lew | profile | all galleries >> Italia - Italy 2015 >> San Michele dei Gatti tree view | thumbnails | slideshow

San Michele dei Gatti

Visit to Caesificio Araldi, a traditional Parmesan Cheese Factory
to see the birth of Parmigiano Reggiano. The daily production is 12 cheeses.
Cheeses are kept here for about two months before being taken to another facility for aging.
Adding the Rennet6471.jpg
Adding the Rennet
6471.jpg		 Coppers for Boiling Milk6473
Coppers for Boiling Milk
6473		 The Cheese Waits under the surface6483
The Cheese Waits under the surface
6483
Gathering the Cheese6479
Gathering the Cheese
6479		 The Cheese Appears!6498
The Cheese Appears!
6498		 A Cheese is Born6481
A Cheese is Born
6481
Parmesan Cheese6482
Parmesan Cheese
6482		 Cheeses are Drained6487
Cheeses are Drained
6487		 Parmesan Cheese6489
Parmesan Cheese
6489
Cheeses Move to the First Form6515
Cheeses Move to the First Form
6515		 Egidio arranges the cheesecloth over the top of the cheese6512
Egidio arranges the cheesecloth over the top of the cheese
6512		 Weights are placed on the cheeses 6518
Weights are placed on the cheeses
6518
Cheese Forms6522
Cheese Forms
6522		 Cheeses rest for two days 6530
Cheeses rest for two days
6530		 Cheeses are soaked in salt water6528
Cheeses are soaked in salt water
6528
Parmigiano is documented from the first day6536
Parmigiano is documented from the first day
6536		 In the aging room6535
In the aging room
6535		 The plastic sleeve with the embossed documentation6538
The plastic sleeve with the embossed documentation
6538
Cheese Factory, details6523
Cheese Factory, details
6523		 Cheese Factory, details6539
Cheese Factory, details
6539		 Cheese Factory, details6541
Cheese Factory, details
6541
Buon Giorno: at our B&B6575.jpg
Buon Giorno: at our B&B
6575.jpg		 Marble sink: at our B&B6578.jpg
Marble sink: at our B&B
6578.jpg

comment | share
Mary Ann Campbell09-Aug-2015 05:14
Really nice shots. I would like a sample at each stage.
click on thumbnails for full image