It was a huge privilege to see this cheese being produced. The process is fascinating and left us with a great appreciation for this culinary icon. |
| Cutting the curds which gives the name to this family of cheeses. Grana ie: granulated. |
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| The curds after cooking and settling to the bottom of the vat are gathered and drained in cheese cloth. Each vat made only two wheels of Reggiano. |
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| After draining for a day in hoops the cheese is salted in a brine solution. |
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| The cheese is then carefully matured, usually for 18-24 mths. |
