Foods Project

Foods Project
  Copy


More Options: Make a Folding Card




Storyboard Description

This storyboard does not have a description.

Storyboard Text

  • Haven't you ever wondered how REAL Italian parmesan is made? What we're getting isn't the real thing.
  • Spaghetti with Parmesan
  • Hmm.. not really, but it would probably taste a lot better!
  • You see, all that Kraft and other processed parmesan cheese isn't authentic at all. Parmigiano-Reggiano is the authentic stuff, straight from Emilia-Romagna, Italy!
  • Oh, definitely not! Parmigiano-Reggiano from Parma is soooo much better, and much more natural.
  • What's the real difference though, isnt it all the same in the end?
  • How do they make it then? What makes it different?
  • Well... the cows are milked two times each day, in the morning and in the evening. The evening milk rests overnight, and then is skimmed and added to the milk from the morning to make half-fat cheese.
  • Each wheel of cheese is inspected after 12 months, to decide whether or not it fits the qualifications to earn a Protected Designation of Origin, or PDO certification.
  • Wow, so it really is quite different to what we're used to. I'll have to try it sometime!
  • Then, the milk is heated in copper pots, and whey is added to create curdling. The curds are then broken up with a spino (a whisk the size of a boat paddle).  In a cooking process that reaches 55 degrees, a single mass of cheese is formed. After this, the cheese is compressed into disk-shaped molds.
  • After resting for no more than an hour, the cheese is removed, then placed in a mold which will give it its final perfect disk shape. After a few days of soaking in salt water, Parmigiano-Reggiano ages 12 to 36 months. 
Explore Our Articles and Examples

Business Resources

All Business ArticlesBusiness Templates

Film Resources

Film ResourcesVideo Marketing

Illustrated Guides

BusinessEducation
Try Our Other Websites!

Photos for Class   •   Quick Rubric   •   abcBABYart   •   Storyboard That's TpT Store