Aggiunta del caglio per il Parmigiano Reggiano . Then rennet is added to curdle the milk. 4/11

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Uploaded by on Dec 7, 2009

Aggiunta del caglio per produrre il Parmigiano Reggiano. | Then rennet (rich in natural enzymes and obtained from the stomach of suckling calves) is added to curdle the milk.

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