Making Organic Parmigiano Reggiano
I meet a "Brunalpina" cow, whose milk is used to make Lucini organic Parmigiano Reggiano. The cows on Lucini’s farm eat only organic alfalfa that is cultivated in the fields around the closed-circuit farm, and are in compliance with the highest organic farming standards.
The process begins. The organic milk is mixed with starter whey and calf rennet in copper bowls. The curdled milk forms in about half an hour.
Draining - from the big cauldron of curdled milk, two masses of curd have been obtained. Each weighs 45 kg, or 99 pounds. They remain hung for about 10 minutes to let them drain the whey.
Cheesy couple! The cheesemakers have been husband and wife for 27 years. They are about to take the curdled milk from the bottom of the copper cauldron and wrap it in muslin.
Pulling up the curd. The big curdled milk mass has been wrapped in the cloth, and then will be hung to drain the whey.
The cheesemakers tie the cloth to the steel hanging bar at the top of the cauldron.
Forming the wheel. Each drained mass of curd is put into a plastic "fascera" (mold) so it forms a round shape. It will remain there for one day.
The cheese rests. From the second day after production, the curds - now known as "wheels" - are put into stainless steel molds, where they remain until the salting phase.
Ready for curing. This is the salting room, where the wheels are kept for about 20 days. Here we see some wheels which have just been taken out of the saltwater solution.
Three years to go. After salting, the long curing process begins. I am in Lucini's cheese-aging warehouse, where wheels must age for 36 months.
How to read a cheese wheel. A wheel of Lucini Organics Parmigiano Reggiano, close-up. On the side of every wheel is the fire-mark stamp of the Consortium, the registration number of the production farm, and the month and year of production. On the whole rind you see the words: Parmigiano Reggiano. More importantly, you can see "D.O.P." and the European Economic Community stamp, identifying the production farm.
Tapping for quality. The farm’s expert taps each wheel of cheese with a special tool. Years of experience give him the ability to judge a cheese's quality by the sound it makes when tapped.
Weighing and cutting. The wheel is being cut into wedges, which will then be vacuum-sealed to preserve the freshness and flavor.
Ready for packing. Lucini Organics Parmigiano Reggiano is hand-cut into eight-ounce wedges.
Hand-packing: The wedges are placed by hand into Lucini's unique box.
The finished product! The organic Parmigiano Reggiano, in its distinctive packaging.
The Lucini team and me after enjoying a special evening on our gastronomic trip. From left to right, Renée Frigo, (Founder/CEO of Lucini), myself, David Neuman (President of Lucini), Nori Fletcher, Daniel Graeff (Founder/Vice Chairman of Lucini); and Riccardo Scarpellini.
Aged for Three Years
Weighing the Wheel
Cheeses in Brine
Sampling
In the Salting Room