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Making Parmigiano Reggiano - Part 2
| Part 1 - Part 3 - Part 4 - Part 5 - Part 6 |
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After rennet is added, milk turns into a gelatin, and is broken into pieces with a spino (above). |
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Ball of curd is lifted from
the bottom of the tub. |
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2006 Academia Barilla S.p.A.