Every day the milk milked in the evening remain until the morning in big bulk to separate the cream to produce the Butter.
The Skimmed milk of the evening , together with the morning one, is poured into typical vats with the addition of calf rennet and whey, rich in natural lactic ferments obtained from the precious day's processing. the process of coagulation takes ten minutes.
The curd is cut into small granules and the fire starts heating the curd up to 55° degrees. After 50 minutes the casein mass is cut in two to get two wheels of tipical Parmigiano Reggiano.
Every wheel is tipically marked with a numbered caseine plate.
After 12 months ageing you can call it Parmigiano Reggiano DOP and sell it. The more is the age the stronger is the taste, structure and different way of consumption. 12 months ideally is better consumed alone and starting from 24 months it is used as topping of pasta meal, to do some tipical Pasta Ravioli. The agest is consumed alone together with honey.
Packing & Delivery
there are different solution to sell and delive PARMIGIANO REGGIANO:
1. TRADITIONAL WHEEL almost 36000 g
2. HALF OF TRADITIONAL WHEEL almost 18000 g
3. 1/8TRADITIONAL WHEEL almost 5000 g
4. 1/32 TRADITIONAL WHEEL almost 1000 g
5. 1/64 TRADITIONAL WHEEL almost 500 g
We can deliver pallet of WHEELS and under vacuum plastic sealing for the other portion of wheels.
