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Making Parmigiano Reggiano - Part 5
| Part 1 - Part 2 - Part 3 - Part 4 - Part 6 |
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After 2 days with the printing sheet, cheese are taken out for the saline bath. |
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The cheeses are aged in a
special hall with regulated
temperature and humidity. |
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2006 Academia Barilla S.p.A.