An Inside Look at Parmesan Cheese
Part 2

Making Parmesan Part 2
 
 
In Part 1 we saw the Parmesan Curd being cut into two pieces
 

 
 
These two pieces will each become a round of Parmesan cheese!
Each piece is put into a plastic mold, which is the exact shape and size of what will become a round of Parmesan.
 

 
 
There is no machine pressing of the curd in this process. A weight is placed on top of each piece and gravity in combination with the weight removes excess whey from the curd while pressing it into shape.
 

 
 
Once the desired shape is achieved each piece is surrounded by a plastic brand that will impart critical information, and the Reggiano name, onto the outside surface of the cheese. Each Reggiano cheese maker is allocated a specific number of these identification plates, and should one break or be damaged it must be returned to the Reggiano Consortium in order for the maker to receive a replacement. The banding is one step in the process, designed to maintain the highest levels of quality and consistency in the Reggianno production.
 

 
 
The cheese is then covered and allowed to sit to give time for the brand to imprint and for the cheese to reach the desired stage of firmness.
 

 
 
Stay tuned next month we will feature Making Parmesan Cheese Part 3!