From milk to cheese

The Latteria Due Madonne cheese-maker adds veal rennet and whey starter cultures to the raw milk. It takes just a few minutes to form the curd. With the 'spino', an instrument that has changed very little over the centuries, the cheese-maker breaks the curd up into little pieces. At Latteria Due Madonne, this operation, called 'spezzata', is still carried out by hand, guaranteeing a cheese with a hand-crafted texture, another of the distinctive characteristics of the dairy's products. At this point the cooking begins, the part of the process in which the cheese-maker's art really comes into play. Thanks to the characteristics of the milk from our cows and the mellow flavour we aim to bring to our Parmigiano-Reggiano, the cooking period is brief and the temperature never rises above 55 degrees. This ensures a great amount of vitamins from the milk is maintained in the Parmigiano-Reggiano Due Madonne cheese.