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Jun. 21, 2013 | Posted in Top Stories, Internship, Culinary Art for professionals, Italian Home Cooking | Tags:
Staff Blog≫ CHEESE PRODUCTION FACTORY!

Hello everyone!

Today I would like to introduce our guided visit to a CHEESE PRODUCTION FACTORY!
This is one of the various events included in our “Culinary Art for Porfessionals” course, a very popular program at Accademia Riaci.

The factory is located in the beautiful city of Parma, and is specialized in the production of the worldwide known Parmesan cheese (it: Parmigiano Reggiano).
This is one of the most representative types of Italian cheese, and its name derives from the geographical location where has been created.
Only the cheese certified by the label “DOP” (it: Denominazione di Origine Protetta), that is Protected Designation of Origin, can be called Parmigiano Reggiano, and it’s usually produced in the area delimited by Parma, Reggio Emilia and Modena.

Parmesan cheese making begins with rich milk from cows fed an all-natural diet of grasses. As the milk rests overnight in metal trays, the cream rises to the top. The cheese maker skims the evening milk, combining it with whole milk from the morning milking; that’s why Parmesan can be made only once a day. Once the water has been completely removed, the cheese is then left to mature for 18-36 months until 5 years, thus becoming very hard.

In our tour we will show you all the production stages!
For further information, please contact us: accademiariaci@accademiariaci.info

CHEESE PRODUCTION FACTORY!

CHEESE PRODUCTION FACTORY!

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