How It's Made
Priests made Parmigiano Reggiano in medieval times a similar way they are made today. 3 fixings make up this cheddar: milk, salt, and rennet. 131 gallons of milk are utilized for a solitary wheel. Laborers hand-make this cheddar by blending the fixings, isolating it into curds, cooking the cheddar for 5 minutes to kill terrible microscopic organisms and separate the water, and framing it into a wheel. Shaping the wheel includes numerous laborers and a material fabric, lifting it out of the fluid. The cheddar is moved to molds, and the material fabric is supplanted like clockwork.
Maturing
The wheels are stepped with a stencil to make the exemplary "Parmigiano Reggiano" skin, at that point are plunged in brackish water for around 19 days. At that point, they are matured. Most are matured for around 2-3 years, immaculate on wooden racks. In any case, some are matured for up to 10 years for a more grounded taste and a heavier sticker price. As I would like to think, however, it merits each penny. A great many people concur with me… in Italy, it's a $2.5 billion industry! On the off chance that you've been purchasing the stuff that shakes out of a can, I exceptionally propose buying the genuine one. You can truly taste the distinction!