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Cheese Underground: On Location: Caseificio San Paolo Parmigiano-Reggiano

We continue to follow Jeanne Carpenter as she ventures across Italy!

Photo: Jeanne Carpenter

Photo: Jeanne Carpenter

A visit to northern Italy wouldn’t be complete without seeing the production of Parmigiano Reggiano, the king of Italian cheeses. This week, we visited Caseificio San Paolo, a cooperative made up of 13 dairy farmers in the province of Modena. Twelve of the farmers milk about 70 cows, while one milks about 1,000 cows. All house their animals in freestall barns and feed them hay and grains.

Two men: lead Cheesemaker Gimmi Ambrogi, who continually had an unlit cigarette perched perilously on his lips, and dairy farmer Fabrizio Consoli, who milks 70 Friesians, gave us a tour of their cheese plant, where 18 small copper vats are each used to produce two wheels of raw milk, 83-pound wheels of Parmigiano Reggiano starting each week day at 6:30 a.m.

via Cheese Underground: On Location: Caseificio San Paolo Parmigiano-Reggiano.

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2 comments on “Cheese Underground: On Location: Caseificio San Paolo Parmigiano-Reggiano

  1. If that’s not a sight to light up a foodie’s eyes, I don’t know what is! Look forward to more food reportage… Good job!

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