Parmigiano Reggiano: how the King of Italian cheese is made
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Parmigiano Reggiano cheese is famous the world over – it’s a staple traditional Italian food. But do you know how it’s made? Cheese lovers and food culture aficionados unite! It’s time to find out what goes into creating this delicious Italian cheese.
*CHAPTERS*
00:00 The art of making Parmigiano Reggiano recap
00:23 The fields where Parmigiano Reggiano begins
02:16 The Parmigiano Reggiano farm and the milking of cows
07:15 Milk from the evening milking arrives at the Parmigiano Reggiano dairy
08:59 The “spillatura” process in making Parmigiano Reggiano
11:23 The “siero innesto” process in making Parmigiano Reggiano
13:22 Milk from the morning milking arrives at the Parmigiano Reggiano dairy
14:50 The milk heating process in making Parmigiano Reggiano
17:42 The “spinatura” process in making Parmigiano Reggiano
22:21 Inspection by the Parmigiano Reggiano consortium
25:24 Extracting a wheel of Parmigiano Reggiano
31:18 The Mark of Origin: a wheel of Parmigiano Reggiano is stamped
34:33 The salting process in making Parmigiano Reggiano
39:46 The Parmigiano Reggiano maturation warehouse
40:48 Parmigiano Reggiano flame branding
41:26 Counterfeiting Parmigiano Reggiano
42:47 Opening a wheel of Parmigiano Reggiano
44:29 Tasting Parmigiano Reggiano
45:46 Parmigiano Reggiano nutritional values
47:51 Parmigiano Reggiano: the king of Italian Cheese
*FOOD & CULTURE - Documentary Series:* https://www.youtube.com/playlist?list=PLoEi_ku6niB3s-kaqBnVMOV-ixvxpGZfg
*WHERE WE SHOT THE VIDEO*
Country: Italy
Region: Emilia Romagna
City: Pavullo nel Frignano
Gps: 44°21'42.30"N 10°47'38.82"E - 44°21'40.72"N 10°47'54.65"E
*ABOUT US*
We are Domenico and Giulia; two adventurers, filmmakers, documentarians travelling the world to discover, understand, and tell the story. Kiss From The World is dedicated to creating high quality non-fiction content that informs and entertains its viewers about the world in all its wonder, diversity and vibrancy.
_*BUSINESS INQUIRIES: domenico.pacifico@me.com*_
*CHAPTERS*
00:00 The art of making Parmigiano Reggiano recap
00:23 The fields where Parmigiano Reggiano begins
02:16 The Parmigiano Reggiano farm and the milking of cows
07:15 Milk from the evening milking arrives at the Parmigiano Reggiano dairy
08:59 The “spillatura” process in making Parmigiano Reggiano
11:23 The “siero innesto” process in making Parmigiano Reggiano
13:22 Milk from the morning milking arrives at the Parmigiano Reggiano dairy
14:50 The milk heating process in making Parmigiano Reggiano
17:42 The “spinatura” process in making Parmigiano Reggiano
22:21 Inspection by the Parmigiano Reggiano consortium
25:24 Extracting a wheel of Parmigiano Reggiano
31:18 The Mark of Origin: a wheel of Parmigiano Reggiano is stamped
34:33 The salting process in making Parmigiano Reggiano
39:46 The Parmigiano Reggiano maturation warehouse
40:48 Parmigiano Reggiano flame branding
41:26 Counterfeiting Parmigiano Reggiano
42:47 Opening a wheel of Parmigiano Reggiano
44:29 Tasting Parmigiano Reggiano
45:46 Parmigiano Reggiano nutritional values
47:51 Parmigiano Reggiano: the king of Italian Cheese
*FOOD & CULTURE - Documentary Series:* https://www.youtube.com/playlist?list=PLoEi_ku6niB3s-kaqBnVMOV-ixvxpGZfg
*WHERE WE SHOT THE VIDEO*
Country: Italy
Region: Emilia Romagna
City: Pavullo nel Frignano
Gps: 44°21'42.30"N 10°47'38.82"E - 44°21'40.72"N 10°47'54.65"E
*ABOUT US*
We are Domenico and Giulia; two adventurers, filmmakers, documentarians travelling the world to discover, understand, and tell the story. Kiss From The World is dedicated to creating high quality non-fiction content that informs and entertains its viewers about the world in all its wonder, diversity and vibrancy.
_*BUSINESS INQUIRIES: domenico.pacifico@me.com*_
