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Making Parmigiano Reggiano - Part 3





Part 1 - Part 2 - Part 4 - Part 5 - Part 6
Ball of curd is lifted from the bottom of the vat with a flax cloth.
The ball is cut into two halves.

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Two twin forms are formed and drained.



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Printable version 2006 Academia Barilla S.p.A.