Blessed are the cheesemakers
June 22nd 2008 On Wednesday morning we watched Parmigiano Reggiano being made, a process that has gone on daily since 1200.
The cheesemaker combines untreated milk from the morning milking with partly skimmed milk delivered the evening before in large copper vats. After adding whey from the previous day along with a natural enzyme, the milk curdles. It is cooked for a few minutes while the cheese solids seper
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