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