Only 500 registered factories are allowed to produce the authentic Parmigiano cheese. The Parmigiano must be authorised by the DOP of Europe to be sold as authentic Parmigiano cheese.
The process:
The factory we visited in Parma, make 10 wheels a day.
A gastronomic day of visiting a real cheese factory in the Italian town of Parma. The making of Parmigiano cheese.
This factory had 5 vats.
Each vat produce 2 round wheel.
1 Wheel weighs approx 50kg.
Take about 3 hours for the entire process.
Then it take up to 24 months for the cheese to mature.
Salting followed by resting.
Incredible process.
The longer the cheese rests, the more mature and strong the taste will be.
The cheese is rested for 12, 24, or 36 months.
