THE PRODUCTION OF PARMESAN

Before starting the parmesan production at Rani Farm, reseaches were done in the region of Italy where parmesan production is made and it was evaluated whether the production at Rani Farm would be appropiate or not. The pre-preparations and researches continued for 2 years. The quality of the milk obtained form Rani Farm was tested. After being found that Rani Farm milk had the appropriate speacialities for the highest quality of parmesan production, parmesan production factory was established inside Rani Farm, all the necessary equipment for parmesan production was imported as originals from Italy.

The parmesan production began at Rani Farm in March 2012 with the leadership of Mario Luango with golden medals, who is shown as one of the most successful 10 people in parmesan production in Italy, and Rumi Erikçi.

PARMESAN PRODUCTION AT RANI FARM


THE SPECIALITIES OF PARMESAN CHEESE

• 1 kg. parmesan is produced from 16 kg. cow milk.

• The production place should be very clean and the quality of milk should be very high and fresh.

• The cows are fed with natural methods in a region having warm climate in order to get quality milk.

• The waiting period is at least 12 months, as the time gets longer, the quality increases.

• Parmesan is not made of pasteurized milk, is rich in terms of vitamins and elements.

• It is a store of protein, calcium, phosphor and vitamin B.

• 40 gr. parmesan a day covers the daily calcium need of adults, 18 of 21 aminoacids can be found in parmesan.

• Italians use parmesan as baby food, the nutrition value is very high.