The process has many stages. And the most essential is the cows that create the milk. A single wheel of cheese is produced using 550 liters of raw milk. Milk comes from one of 445 dairy farms that have been credited by cheese makers, and the animals are fed from grass in the area.
Cheese-masters undergo between ten and fourteen years of apprenticeship before they are qualified to make Parmigiano. A cheese-master is only allowed to supervise seven vats at a time.
Without a doubt, the real Parmigiano Reggiano is still enjoyed throughout Italy and the world. And it's rightly considered a high energy food.
But it's not only enjoyed by customers at restaurants or shaved onto risotto at home. It's also used by mountain climbers as a good food for high altitudes. Recently, it has even been judged IDEAL for the lunch boxes of space travellers. It's even said that astronauts at the International Space Station regularly eat Parmigiano Reggiano.
