Food Engineering logo
  • Sign In
  • Create Account
  • Sign Out
  • My Account
  • NEWS
  • PRODUCTS
  • TOPICS
  • EXCLUSIVES
  • MEDIA
  • FOOD MASTER
  • EVENTS
  • RESOURCES
  • EMAGAZINE
  • SIGN UP!
cart
facebook twitter linkedin youtube
  • NEWS
  • Latest Headlines
  • Manufacturing News
  • People & Industry News
  • Plant Openings
  • Recalls
  • Regulatory Watch
  • Supplier News
  • PRODUCTS
  • New Plant Products
  • New Retail Products
  • TOPICS
  • Alternative Protein
  • Automation
  • Cannabis
  • Cleaning | Sanitation
  • Fabulous Food Plants
  • Food Safety
  • Maintenance Strategies
  • OEE
  • Packaging
  • Sustainability
  • More
  • EXCLUSIVES
  • Plant Construction Survey
  • Plant of the Year
  • Sustainable Plant of the Year
  • State of Food Manufacturing
  • Top 100 Food & Beverage Companies
  • MEDIA
  • Podcasts
  • Videos
  • Webinars
  • White Papers
  • EVENTS
  • Food Automation & Manufacturing Symposium and Expo
  • Industry Events
  • RESOURCES
  • eNewsletter
  • Custom Content & Marketing Services
  • FE Store
  • Government Links
  • Industry Associations
  • Market Research
  • Classified Ads
  • EMAGAZINE
  • eMagazine
  • Archive Issue
  • Advertise
Food Engineering logo
search
cart
facebook twitter linkedin youtube
  • Sign In
  • Create Account
  • Sign Out
  • My Account
Food Engineering logo
  • NEWS
    • Latest Headlines
    • Manufacturing News
    • People & Industry News
    • Plant Openings
    • Recalls
    • Regulatory Watch
    • Supplier News
  • PRODUCTS
    • New Plant Products
    • New Retail Products
  • TOPICS
    • Alternative Protein
    • Automation
    • Cannabis
    • Cleaning | Sanitation
    • Fabulous Food Plants
    • Food Safety
    • Maintenance Strategies
    • OEE
    • Packaging
    • Sustainability
    • More
  • EXCLUSIVES
    • Plant Construction Survey
    • Plant of the Year
    • Sustainable Plant of the Year
    • State of Food Manufacturing
    • Top 100 Food & Beverage Companies
  • MEDIA
    • Podcasts
    • Videos
    • Webinars
    • White Papers
  • FOOD MASTER
  • EVENTS
    • Food Automation & Manufacturing Symposium and Expo
    • Industry Events
  • RESOURCES
    • eNewsletter
    • Custom Content & Marketing Services
    • FE Store
    • Government Links
    • Industry Associations
    • Market Research
    • Classified Ads
  • EMAGAZINE
    • eMagazine
    • Archive Issue
    • Advertise
  • SIGN UP!
Latest headlinesProcessing

TECH FLASH

A trip to an Italian Parmigiano Reggiano cheese production facility

The thousand-year old process requires quality ingredients, precise control and plenty of time.

By Debra Schug
Cheese factory
The Caseificio San Lucio Parmigiano Reggiano cheese factory—located in Sala Baganza just southwest of Parma, Italy.
Cheese factory
Each production day, 1,300 liters of milk are placed in each vat.
Cheese factory
This balloon whisk will be used to cut the curd into smaller pieces.
Cheese factory
The curds collect at the bottom of the bell-shaped vat into a ball weighing approximately 100 kilos.
Cheese factory
The curd ball is cut into two pieces, and each half will become one wheel.
Cheese factory
After the cheese is molded, it is submerged into a brine bath where it stays for 20 days.
Cheese factory
Once stored, all the wheels, whether they are newly produced or just about ready for market, must be brushed and turned upside down done by a robotic machine.
Cheese factory
The cheese is stored on shelves for at least 12 months, but can be aged longer than 40 months.
Cheese factory
At one year, the quality of each wheel is checked for defects. Quality assessors use mallets to tap all over the wheel to listen for hollow sounds, which indicates holes.
Cheese factory
Cheese factory
Cheese factory
Cheese factory
Cheese factory
Cheese factory
Cheese factory
Cheese factory
Cheese factory
December 22, 2016

In the Caseificio San Lucio Parmigiano Reggiano cheese factory—located in Sala Baganza just southwest of Parma, Italy—each production day, 1,300 liters of milk are placed in each vat. Half of the milk used is raw cow’s milk, delivered the day before and kept overnight in steel containers to allow the cream to float to the surface. The morning of the production, the cream is removed from the top and the milk leftover is used for cheese making.

The other half of the milk in the vat is fresh milk, delivered the morning of the day’s production.  Because raw milk is used, a waiver is needed from the EU due to its food safety law, which says pasteurized milk must be used for cheese making.

The production specifications say the milk is not to be refrigerated in order to preserve three live lactic populations that are in the milk. The cheesemaker cooking the milk becomes a very important person during this step of the processes because the milk needs to be heated long enough to make cheese, but not too much so that the lactic population dies.

In the vats, processors heat the milk up to the cow’s body temperature, which is roughly 36 degrees Celsius, and proceed with two additions. The first is 20 liters of whey—the liquid that is left over from the cheese process—from the previous day’s production, which has been allowed to ferment for 24 hours. This fermentation turns the entire sugar content in the whey into lactic acid. And it is the lactic acid that is the first natural agent used to break down the milk into casein.

Next, the cheesemaker adds rennet, a complex of living enzymes produced in the stomach of cows. In about 10 minutes, the entire contents of the vat coagulate, then the curd is cut to smaller pieces with a big balloon whisk.

“This cheese has 1,000 years of written history, before having steel tools, cheesemakers used branches with thorns,” says Igino Morini, press officer for Consorzio Formaggio Parmigiano Reggiano, a consortium that brings all the dairy producers together to ensure proper use of trademarks and protect against counterfeiting.

The dairy farmers that supply the milk to Caseificio San Lucio, who are considered the actual cheese producers, are only allowed to feed their cows grass and cereals. Silage, fermented grass or other green fodder, is not allowed in Parmigiano Reggiano cheese production. If a cow is fed this, which is allowed for Grana Padano production, a natural preservative is added to the cheese. Parmigiano Reggiano producers are not allowed to add this; thus, the ingredients are only milk, rennet, salt and time. 

In another hour, the curds will collect at the bottom of the bell-shaped vat into a ball weighing approximately 100 kilos. This mass will then be cut in half with a knife, and each half will become one wheel.

After poured into its mold and still hot, the cheese will be stamped with a marker that identifies each wheel. A stenciling ban is then put between the cheese and the cheese mold that contains information about the product, such as the date of its production that helps to keep track of its maturation. After the cheese is molded, it is submerged into a brine bath where it stays for 20 days.

The cheese is then stored on shelves for at least 12 months, but can be aged longer than 40 months. All the wheels, whether they are newly produced or just about ready for market, must be brushed and turned upside down. This is done by a robotic machine, which is about the only part of the process that is automated.

“EU law and FDA says if you use raw milk, you have to wait 60 days before eating the product, because if there’s a health issue, it’ll happen within that time,” says Morini.

At one year, the quality of each wheel, not just a sample, is checked for defects. The defects for Parmigiano Reggiano are holes, big or small, which indicate that gas has been produced.

“Any fermentation that is not triggered by the natural lactic populations produces gas,” says Morini.

Quality assessors use mallets, similar to what a doctor might use to test reflexes, to tap all over the wheel to listen for hollow sounds, which indicates holes. Only if the wheel passes this inspection is it fire branded, which means it can be sold on the marketplace. 

KEYWORDS: cheese

Share This Story

Looking for a reprint of this article?
From high-res PDFs to custom plaques, order your copy today!

Debra schug 200px

Debra Schug was Editor-in-Chief of Food Engineering. She began her media career over a decade ago writing and producing broadcast news for both television and radio at the local and national level. She spent many years as the managing editor for two trade magazines in the oil industry and the research editor for an annual petroleum report. She has a master’s degree in journalism and mass communication from Iowa State University.

Recommended Content

JOIN TODAY
to unlock your recommendations.

Already have an account? Sign In

  • Global Organic Food & Beverage Market to Grow

    Global Organic Food & Beverage Market to Grow

    With a CAGR of 12.07%, Bonafide Research estimates this...
    Latest headlines
  • skilled MEP worker

    Predicting Food and Beverage Manufacturing Trends for 2024

    The two words that should be kept in mind are labor and...
    Automation
    By: Derrick Teal
  • cleaning and sanitation

    The basics of cleaning and sanitation in food plants

    Sanitation maintains or restores a state of cleanliness...
    Cleaning | Sanitation
    By: Richard F. Stier
Manage My Account
  • eMagazine
  • eNewsletter
  • Online Registration
  • Manage My Preferences
  • Customer Service

Food Plant Openings and Expansions May 2025

Food Plant Openings and Expansions May 2025

OT Cybersecurity Vulnerabilities in Food Manufacturing Facilities

OT Cybersecurity Vulnerabilities in Food Manufacturing Facilities

Understanding Impacts of OT Cybersecurity Events in Food Manufacturing

Understanding Impacts of OT Cybersecurity Events in Food Manufacturing

Food Plant Openings and Expansions April 2025

Food Plant Openings and Expansions April 2025

More Videos

Popular Stories

Kraft Heinz DeKalb Distribution Center Rendering

Kraft Heinz Upgrades U.S. Manufacturing Facilities

FMTE Formed by Four Food Manufacturing Companies

Coalition Unites Europe’s Food Manufacturing Technologies and Equipment Sector

Sanitation worker spraying water

Fighting the Foodborne Bacteria War with Cleaning and Sanitation

CHECK OUT OUR NEW ESSENTIAL TOPICS

Alternative ProteinAutomationCleaning/SanitationFabulous Food Plants

Food SafetyMaintenance StrategiesOEE

PackagingSustainability

Events

June 17, 2025

Refrigerated & Frozen Foods’ State of the Cold Chain

Kelley Rodriguez, Editor in Chief of Refrigerated & Frozen Foods, will be joined in this 60-minute webinar by industry experts to help unpack the latest research.

July 10, 2025

Smarter Innovation With Practical AI: How to Stay Agile in Uncertain Times

Regulatory updates, supply chain shifts and evolving consumer demands keep the food and beverage industry in a state of constant change.

View All Submit An Event

Products

Recent Advances in Ready-to-Eat Food Technology

Recent Advances in Ready-to-Eat Food Technology

See More Products

Plant of the Year

Related Articles

  • steel frame

    Processors need a construction plan to stay in compliance with FSMA

    See More
  • Debra-Schug

    Food companies need to prepare for a changing world

    See More
  • Home Chef Grand Opening

    Home Chef opens new Chicagoland-area facility

    See More

Related Products

See More Products
  • Functionalized_Carbohydrate.gif

    Functionalizing Carbohydrates for Food Applications

See More Products
×
The Caseificio San Lucio Parmigiano Reggiano cheese factory—located in Sala Baganza just southwest of Parma, Italy.
Each production day, 1,300 liters of milk are placed in each vat.
This balloon whisk will be used to cut the curd into smaller pieces.
The curds collect at the bottom of the bell-shaped vat into a ball weighing approximately 100 kilos.
The curd ball is cut into two pieces, and each half will become one wheel.
After the cheese is molded, it is submerged into a brine bath where it stays for 20 days.
Once stored, all the wheels, whether they are newly produced or just about ready for market, must be brushed and turned upside down done by a robotic machine.
The cheese is stored on shelves for at least 12 months, but can be aged longer than 40 months.
At one year, the quality of each wheel is checked for defects. Quality assessors use mallets to tap all over the wheel to listen for hollow sounds, which indicates holes.

Elevate your expertise in food engineering with unparalleled insights and connections.

Get the latest industry updates tailored your way.

JOIN TODAY!
  • RESOURCES
    • Advertise
    • Contact Us
    • Food Master
    • Store
    • Want More
  • SIGN UP TODAY
    • Create Account
    • eMagazine
    • eNewsletter
    • Customer Service
    • Manage Preferences
  • SERVICES
    • Marketing Services
    • Reprints
    • Market Research
    • List Rental
    • Survey/Respondent Access
  • STAY CONNECTED
    • LinkedIn
    • Facebook
    • YouTube
    • X (Twitter)
  • PRIVACY
    • PRIVACY POLICY
    • TERMS & CONDITIONS
    • DO NOT SELL MY PERSONAL INFORMATION
    • PRIVACY REQUEST
    • ACCESSIBILITY

Copyright ©2025. All Rights Reserved BNP Media.

Design, CMS, Hosting & Web Development :: ePublishing

Food Engineering logo
search
cart
facebook twitter linkedin youtube
  • Sign In
  • Create Account
  • Sign Out
  • My Account
Food Engineering logo
  • NEWS
    • Latest Headlines
    • Manufacturing News
    • People & Industry News
    • Plant Openings
    • Recalls
    • Regulatory Watch
    • Supplier News
  • PRODUCTS
    • New Plant Products
    • New Retail Products
  • TOPICS
    • Alternative Protein
    • Automation
    • Cannabis
    • Cleaning | Sanitation
    • Fabulous Food Plants
    • Food Safety
    • Maintenance Strategies
    • OEE
    • Packaging
    • Sustainability
    • More
  • EXCLUSIVES
    • Plant Construction Survey
    • Plant of the Year
    • Sustainable Plant of the Year
    • State of Food Manufacturing
    • Top 100 Food & Beverage Companies
  • MEDIA
    • Podcasts
    • Videos
    • Webinars
    • White Papers
  • FOOD MASTER
  • EVENTS
    • Food Automation & Manufacturing Symposium and Expo
    • Industry Events
  • RESOURCES
    • eNewsletter
    • Custom Content & Marketing Services
    • FE Store
    • Government Links
    • Industry Associations
    • Market Research
    • Classified Ads
  • EMAGAZINE
    • eMagazine
    • Archive Issue
    • Advertise
  • SIGN UP!