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Making Mozzarella & Burrata in Italy

Making Mozzarella & Burrata in Italy *   Mozzarella di bufala is traditionally produced solely from the milk of the Italian Mediterranean buffalo. A whey starter is added from the previous batch that contains thermophilic bacteria, and the milk is left to ripen so the bacteria can multiply. Then, rennet is added to coagulate the milk. After coagulation, […]

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Opening a wheel of Parmesan Cheese (Parmigiano Reggiano)

Opening a wheel of Parmesan Cheese (Parmigiano Reggiano) * Parmigiano-Reggiano is made from unpasteurized cow‘s milk. The whole milk of the morning milking is mixed with the naturally skimmed milk  of the previous evening’s milking, resulting in a part skim mixture. This mixture is pumped into copper-lined vats. Copper-lined vats for the production of Parmigiano-Reggiano Starter whey  is added, […]

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Parmesan Cheese (Parmigiano Reggiano) Why is it so Expensive ?

Parmesan Cheese (Parmegiano Reggiano) Why is it so Expensive? * Parmigiano-Reggiano (Parmesan Cheese) is an Italian hard, granular cheese. The name “Parmesan” is often used generically for the same cheese made outside the traditional areas of production in Italy, although this is prohibited in trading in the European Economic Area under European law. Parmigiano-Reggiano It is named after the producing areas […]

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