How is Parmigiano-Reggiano cheese produced? In fact, Parmigiano-Reggiano isn’t produced, it’s made—today just as it was some eight centuries ago. In that process, the artistry of the cheese-maker combines with the same few, genuine ingredients—high-quality local milk, fire, and rennet.
The natural aging that follows, for two years or longer, requires work, too. The wheels of cheese must be monitored, cleaned, and turned regularly, day after day, to make sure the final product conforms to rigorous quality standards.