The Production of Parmigiano Reggiano from Latteria Mogliese

Parmigiano Reggiano, known for its hard pasta and the absence of additives, is a PDO (Protected Denomination of Origin) cheese that represents the excellence of the Italian dairy tradition. At Latteria Mogliese, we are proud to produce this fine cheese following artisanal techniques handed down for generations.

The production of Parmigiano Reggiano extends to the provinces of Parma, Reggio Emilia, Modena, Bologna (to the left of the Reno river) and Mantua (south of the Po). This unique territory gives cheese its unmistakable organoleptic characteristics.

The Milk

At Latteria Mogliese, we use raw cow's milk, partially skimmed by outcropping, collected in the morning and the previous evening. The milk is poured into traditional copper boilers, where each form requires about 550 liters of milk.

Coagulation

Coagulation occurs naturally thanks to the addition of rennet and grafted whey, rich in natural lactic ferments.

La Spinatura

Subsequently, the master cheesemaker fragments the curd with an ancient tool called a thorn, creating tiny grains.

Cooking

Fire plays a crucial role, heating the curd up to 55 degrees centigrade, after which the caseous granules fall to the bottom, forming a single mass.

The Division

This mass is then divided into two twin shapes and wrapped in typical linen, before being inserted into a band that defines the final shape.

The Plating

Each form receives a casein plate with a unique alphanumeric code, ensuring the traceability of the cheese. In addition, a branding band engraves the month and year of production, the serial number of the cheese factory and the distinctive dot lettering of Parmigiano Reggiano all around the circumference.

La Salatura

The forms are immersed in a saturated solution of water and salt for salting by osmosis, for about 20 days. This process ends the production and the seasoning begins.

Seasoning

Aging is an essential phase to develop the rich and complex flavor of Parmigiano Reggiano.

Expertization

After 12 months, the forms are submitted to the Consortium's expertise exam. Experts use a hammer to identify any internal defects. Suitable shapes are fire-marked, while those that do not conform lose their recognition marks.