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THE PRODUCTION CYCLES OF PARMIGIANO REGGIANO

The main production cycles of Pamigiano Reggiano are:
  • Milk collecting of the evening and morning milking in large vats
  • Addition of fermented whey
  • Milk coagulation
  • Curd breaking
  • Placed in a mould
  • Salting process
  • Maturation (for more than 2 years)
  • Marking
Read 7253 times Last modified on Friday, 18 October 2013 10:43

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