{"id":88766,"date":"2026-04-21T07:00:00","date_gmt":"2026-04-21T06:00:00","guid":{"rendered":"https:\/\/www.travelemiliaromagna.it\/caseifici-aperti\/"},"modified":"2026-04-21T12:06:38","modified_gmt":"2026-04-21T11:06:38","slug":"caseifici-aperti","status":"publish","type":"post","link":"https:\/\/www.travelemiliaromagna.it\/en\/caseifici-aperti\/","title":{"rendered":"Caseifici Aperti: discovering Parmigiano Reggiano PDO"},"content":{"rendered":"

Witnessing the birth of a wheel of Parmigiano Reggiano<\/a> is always an emotional experience!<\/strong><\/p>\n

The production process<\/a> begins early in the day when the morning’s milk and the milk from the previous evening are poured into the typical copper vats, shaped like an inverted bell.<\/p>\n

Rennet and a starter whey<\/strong> rich in natural lactic bacteria, obtained from the previous day’s processing, are then added to the milk. The curd is broken down into tiny granules<\/strong> using an ancient tool called a “spino” before being cooked until it reaches 55\u00b0C<\/strong>.<\/p>\n

After about 50 minutes, the curd granules begin to settle at the bottom of the vat<\/strong>, forming a single mass. Thanks to the quick and skilled teamwork of the cheesemakers, this mass is then divided into two twin wheels.<\/p>\n

Each wheel follows a precise and separate process<\/strong>:<\/p>\n