Italy, Emilia-Romagna: Castelvetro di Modena. Cooperativa San Silvestro, Parmesan cheese factory created in 1975, specialized in the production of Parmigiano Reggiano DOP (Parmesan cheese). Evening milk is poured into special, large vats (“affioratori”) so the cream will naturally come up during the night. In the morning, skimmed milk is poured into typical reversed cone-shaped cauldrons, keeping the cream carefully apart. When milk becomes “curdled”, the density of its clumps is measured in order to start “spinatura”, breaking curd into small clumps by means of a dedicated tool called “spino” (hawthorn, in English, recalling the plant which branches were originally used for this purpose). During cooking, clumps start expelling moisture. While temperature is gradually increased up to 55° C, heavier clumps will sit on the bottom of the cauldron and rest for about 50 minutes, sticking into a big, compact mass all together. Soon after the cheese maker, holding a wooden paddle, will lift the mass out of the cauldron and wrap it around a cloth of linen; the mass is then cut into two halves, which will be individually fitted inside shaping moulds. Two wheels of Parmigiano Reggiano are finally born.
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