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Montanari & Gruzza, Organic Parmigiano Reggiano 300g

$227.00 $189.00

SKU: MGPRBIO300G Categories: , Tags: ,

The milk from the morning and the previous evening is poured into the traditional upturned bell-shaped copper vats. It takes about 550 litres of milk to produce each wheel of Parmigiano Reggiano. The milk slowly and naturally coagulates with the addition of rennet and a whey starter, rich in starter cultures, from the previous day’s processing.

The curd which forms is then broken down by the master cheese-maker into minuscule granules using a traditional tool called “spino”.

This is where fire comes into the picture, in a cooking process which reaches 55 degrees centigrade, after which the cheesy granules sink to the bottom of the cauldron forming a single mass.

After about fifty minutes the cheese-maker removes the cheese mass which will give rise to two twin wheels.

Cut into two parts and wrapped in the typical linen cloth, the cheese is then placed in a mould which will give it its final shape.

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