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Making Parmesan Cheese

On our transfer day, going from Bologna to Parma, we stopped in to visit Giuseppe and Luisa, his wife of 41 years, making their daily batches of Parmesan Cheese. The milk had just been delivered, so as it heated to the right temperature Ben translated the description of how they make the cheese. They use an enzyme collected from the day before to start the process, and eventually the curds form. They are removed by using cheese cloth and put into molds. After two weeks in a brine solution they are put on shelves to age for two to four years. Real Parmesan cheese can only be made in this region of Parma, Italy.
Below is a short video I made of the process.
Created: Oct. 24, 2015
Updated November 10, 2024
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Grace and Paul Pitzer
We hope you will keep checking back regularly  to see what is new. I'm always out and about with some camera and love to stretch my skills and add to my volume of work. 
Motto: "Pack light and take lots of pictures."

Paul: [email protected]
Grace: [email protected]
  • Home
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