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Parmeseano Reggiano factory. File: ./large/P1080971.jpg |
Works begins at 4:30 AM. Raw milk is delivered to the factory. File: ./large/P1080972.jpg |
Most of the work is done by hand. File: ./large/P1080974.jpg |
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This is a mold used to form the wheels of cheese. File: ./large/P1080984.jpg |
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This is used to brand the wheels of cheese with appropriate information. File: ./large/P1080986.jpg |
It is placed inside the mold around the cheese wheel. File: ./large/P1080987.jpg |
It tells the factory and date of manufacture. It has a space for the seal of approval. File: ./large/P1080988.jpg |
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Factory number. File: ./large/P1080996.jpg |
This thing washes the wheels as they age. File: ./large/P1090001.jpg |
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This cheese has been approved. File: ./large/P1090002.jpg |
A cheese wheel cleaner. File: ./large/P1090003.jpg |
Plugs are cut out where there are bad spots. File: ./large/P1090004.jpg |
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Lost amongst the cheese. File: ./large/P1090007.jpg |
Getting ready to pull the wheels out of the vats. File: ./large/P1090009.jpg |
Packaging ricotta cheese. File: ./large/P1090011.jpg |
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Lifting the wheel from the bottom of the vat. File: ./large/P1090013.jpg |
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Wrap it in cheese cloth. File: ./large/P1090017.jpg |
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Fresh ricotta ready for sale. File: ./large/P1090024.jpg |
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The boss comes in to check on things. File: ./large/P1090026.jpg |
The logo for the co-op that furnishes the milk for the cheese. File: ./large/P1090027.jpg |
Now on to Balsamic vinegar production. File: ./large/P1090029.jpg |
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Barrels of aging balsamic vinegar. File: ./large/P1090031.jpg |
Each row of barrels is called a baterria. File: ./large/P1090032.jpg |
Balsamic vinegar is taken only from the smallest barrel beginning after 10 years. File: ./large/P1090033.jpg |
Only 1 litre can be drawn from the small barrel each year. File: ./large/P1090034.jpg |
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Grape press. File: ./large/P1090036.jpg |
Allesandro's batteria for his daughter started in her first year. File: ./large/P1090037.jpg |
His daughter is Emma Isabel. When she is 10 he will get the first litre of vinegar. Until then nothing. File: ./large/P1090038.jpg |
Now we taste. File: ./large/P1090040.jpg |
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Now on to the Prosciutto factory. File: ./large/P1090041.jpg |
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Some new hams which are salted. Whew, they stink. File: ./large/P1090043.jpg |
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Some older hams. The meat is getting darker. File: ./large/P1090047.jpg |
As they get older they are hung instead laying flat. File: ./large/P1090048.jpg |
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The lard block. Used to rub on the hams to help seal them as they age. Done only by hand. File: ./large/P1090061.jpg |
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Inspectors use a bone pick to check the hams. Only check is by smell and feel of the hams. File: ./large/P1090065.jpg |
The stamp of approval. File: ./large/P1090064.jpg |
A hand operated slicer. Electric slicers get the blade hot so are not used. File: ./large/P1090066.jpg |
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Now for lunch. The trattoria looks out over Modena. File: ./large/P1090069.jpg |
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No pictures, to busy eating. We ate well. File: ./large/P1090073.jpg |
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