The cows producing the source milk are fed only fresh fodder or hay. The feeding of silage, for instance, is strictly forbidden as is the addition of preservatives or colourings to the milk, which is supplied exclusively by small, local caselli’ (cheese dairies) in batches small enough to be carefully monitored by the cheesemakers. Furthermore the cheese is only made once a day using a blend of both morning and evening milk. The resultant cheese must then be aged for a minimum of 12 months but is often aged for anything up to 18-24 months, DINING FOR A CAUSE CHARLESTON during which time it is constantly checked and tested. Only those cheeses which meet every prescribed standard can then bear the Parmigiano-Reggiano name.
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