Cheese making

Only cheese from Italy's Parma region is entitled to be called Parmigiano Reggiano. 1,200 litres of milk goes into each vat to make two 50 kg sacks of cheese. The wet cheese is pressed into a cylindrical mould like a wheel and then soaked in a 25% brine solution for 21 days. This produces a 2-3 cm hard, salty crust.