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 Rennet 6471.jpg
Coppers for Boiling Milk 6473
The Cheese Waits under the surface 6483
Gathering the Cheese 6479
The Cheese Appears! 6498
A Cheese is Born 6481
Parmesan Cheese 6482
Cheeses are Drained 6487
Parmesan Cheese 6489
Cheeses Move to the First Form 6515
Egidio arranges the cheesecloth over the top of the cheese 6512
Weights are placed on the cheeses 6518
Cheese Forms 6522
Cheeses rest for two days 6530
Cheeses are soaked in salt water 6528
Parmigiano is documented from the first day 6536
In the aging room 6535
The plastic sleeve with the embossed documentation 6538