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.